Heart-Healthy Hearty Winter Greens Soup
Warm up on chilly days with this *Heart-Healthy Hearty Winter Greens Soup*, a nourishing one-pot wonder packed with nutrient-rich vegetables and wholesome ingredients. Featuring a vibrant medley of kale, Swiss chard, and baby spinach, alongside hearty cannellini beans and tangy diced tomatoes, this recipe is brimming with fiber, vitamins, and antioxidants. A light yet flavorful base of low-sodium vegetable broth and a hint of fresh lemon juice make it both comforting and refreshingly light. Perfect for a healthy weeknight dinner, this soup comes together in under an hour and is seasoned to perfection with garlic, thyme, and a pinch of red pepper flakes for subtle heat. Whether you're looking for a vegan meal, something heart-smart, or just a cozy bowl of goodness, this soup is sure to be a staple in your winter rotation!
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 medium carrots, diced
- 6 cups low-sodium vegetable broth
- 3 cups kale, stems removed and leaves chopped
- 3 cups Swiss chard, stems removed and leaves chopped
- 3 cups baby spinach
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes, no salt added
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon sea salt (optional)
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and sauté for about 4 minutes, until translucent.
Stir in the minced garlic, chopped celery, and diced carrots, cooking for another 4-5 minutes until slightly softened.
Pour in the vegetable broth and add the bay leaf to the pot. Bring to a boil.
Once boiling, reduce the heat to a simmer and add the chopped kale, Swiss chard, and baby spinach to the pot. Stir until the greens are wilted.
Add the canned cannellini beans, diced tomatoes, thyme leaves, and red pepper flakes to the pot. Stir to combine.
Season the soup with sea salt and black pepper. Allow the soup to simmer, uncovered, for 25-30 minutes, stirring occasionally.
Remove the bay leaf from the soup and discard.
Stir in the lemon juice to add a bright, fresh flavor.
Taste and adjust seasonings if necessary before serving the soup hot.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 38.8 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5675 mg | 121% | |
*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.
