Heart-Healthy Hearty Vegetable Soup with Rustic Bread
Warm up your soul with this **Heart-Healthy Hearty Vegetable Soup with Rustic Bread**, a nourishing and flavor-packed meal that’s as good for your body as it is for your taste buds. This vibrant soup features a medley of wholesome vegetables like zucchini, carrots, green beans, and leafy greens simmered in a fragrant herbed broth, creating layers of rich, natural flavor. Accentuated with fiber-rich whole-grain pasta or barley, it offers a satisfying and filling experience. The star pairing is the simple yet delicious homemade rustic bread, freshly baked with whole wheat flour for a wholesome, hearty companion to the soup. Ready in just over an hour, this recipe is low in sodium, packed with nutrients, and perfect for anyone looking to enjoy a healthy, plant-based meal. Pair this comforting dish with your favorite salad or serve it on its own for a complete dinner that’s sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery stalks, chopped
- 3 medium carrots, sliced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 15 oz can diced tomatoes, no salt added
- 6 cups low-sodium vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 cups kale or spinach leaves, chopped
- 1 cup cooked whole-grain pasta or barley
- salt, to taste
- black pepper, to taste
- 3 cups whole wheat flour
- 1 packet instant yeast
- 1.5 cups warm water
- 1 teaspoon salt
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, celery, and carrots to the pot. Sauté for 5-7 minutes until vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the zucchini, green beans, diced tomatoes with their juices, vegetable broth, bay leaf, thyme, and basil to the pot.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes.
While the soup is simmering, start preparing the rustic bread. Combine whole wheat flour, instant yeast, and salt in a mixing bowl.
Gradually add warm water and mix until a sticky dough forms. Cover the bowl with a clean towel and let it rise for 30 minutes.
After 30 minutes, fold in chopped kale or spinach and cooked pasta or barley to the soup. Simmer an additional 10 minutes.
Season the soup with salt and pepper to taste before serving.
For the bread, preheat the oven to 450°F (230°C).
Sprinkle some flour on your work surface, gently shape the risen dough into a ball, and place it on a parchment-lined baking sheet.
Bake in the preheated oven for 25-30 minutes until the bread is golden brown and sounds hollow when tapped.
Let the bread cool slightly before slicing and serving it alongside the vegetable soup.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 423.7 g | 154% | |
| Dietary Fiber | 82.1 g | 293% | |
| Total Sugars | 46.4 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 6237 mg | 133% | |
*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.
