Heart-Healthy Hearty Bean and Vegetable Soup

Nutriscore Rating: 85/100

Warm up with a bowl of **Heart-Healthy Hearty Bean and Vegetable Soup**, a nutrient-packed delight that's as comforting as it is nourishing. Brimming with colorful veggies like carrots, zucchini, and red bell pepper, and protein-rich cannellini and kidney beans, this low-sodium soup is the perfect blend of flavor and wellness. Seasoned with aromatic herbs like thyme and basil and finished with a handful of fresh spinach, every spoonful offers layers of savory satisfaction. Ready in just 45 minutes, this wholesome, plant-based soup is ideal for a quick, heart-smart weeknight dinner. Serve it with a sprinkle of fresh parsley for an extra burst of freshness and enjoy a meal that’s as good for your body as it is for your taste buds. Perfect for vegetarians, vegans, or anyone seeking a healthy, hearty meal!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (14.5 ounces) canned diced tomatoes, no salt added
• 4 cups low-sodium vegetable broth
• 1 can (15 ounces) canned cannellini beans, drained and rinsed
• 1 can (15 ounces) canned kidney beans, drained and rinsed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 0.5 teaspoon black pepper
• 2 cups spinach, chopped
• 2 tablespoons fresh parsley, chopped (optional)

📝 Instructions

13 steps

1. In a large pot, heat the olive oil over medium heat.

2. Add the diced onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Add the sliced carrots and celery, and sauté for 3-4 minutes.

5. Add the diced red bell pepper and zucchini, and cook for another 2-3 minutes.

6. Pour in the canned diced tomatoes and low-sodium vegetable broth.

7. Stir in the drained cannellini beans and kidney beans.

8. Add the bay leaf, dried thyme, dried basil, and black pepper to the pot.

9. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are tender.

10. Add the chopped spinach to the soup and stir until wilted, about 2 minutes.

11. Remove the bay leaf before serving.

12. Garnish with chopped fresh parsley if desired.

13. Serve hot and enjoy your heart-healthy meal.

Nutrition Facts

1 serving (3079.0g)

Calories		1356
% Daily Value*
Total Fat		34.5 g	44%
	Saturated Fat	5.4 g	27%
	Polyunsaturated Fat	2.7 g
Cholesterol		0 mg	0%
Sodium		1872 mg	81%
Total Carbohydrate		212.1 g	77%
	Dietary Fiber	61.8 g	221%
	Total Sugars	41.8 g
Protein		61.1 g	122%
Vitamin D		0.0 mcg	0%
Calcium		782 mg	60%
Iron		24.5 mg	136%
Potassium		6861 mg	146%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 310 cal (22.1%%)

Protein: 244 cal (17.4%%)

Carbs: 848 cal (60.5%%)