Hearty Winter Soup
Warm up your winter evenings with this comforting and nutrient-packed Hearty Winter Soup, a one-pot wonder brimming with vibrant vegetables and bold, earthy flavors. This wholesome recipe combines classic winter root vegetables like russet potatoes and parsnips with creamy cannellini beans, tender kale, and a fragrant blend of dried thyme, rosemary, and bay leaf for a satisfying and flavorful broth. Finished with a bright splash of fresh lemon juice and a sprinkle of parsley, this soup is as fresh as it is hearty. Ready in just over an hour, it’s the perfect cozy dinner for six, offering a nutritious, dairy-free, and vegetarian option that’s ideal for chilly days. Pair with crusty bread for dipping, and savor every spoonful of this soul-warming winter classic!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 3 cloves garlic cloves, minced
- 1 large Russet potato, peeled and diced
- 1 medium parsnip, peeled and diced
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes, with juices
- 1 15-ounce can canned cannellini beans, rinsed and drained
- 3 cups kale, stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 lemon lemon, juiced
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced potatoes and parsnip to the pot, stirring to combine.
Pour in the vegetable broth and canned diced tomatoes with juices.
Stir in the cannellini beans, dried thyme, dried rosemary, and bay leaf.
Season the soup with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the vegetables are tender.
Add the chopped kale and cook for an additional 5 minutes until wilted.
Remove the bay leaf from the soup.
Stir in the lemon juice and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley, and enjoy!
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7090 mg | 308% | |
| Total Carbohydrate | 278.2 g | 101% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 54.6 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 765 mg | 59% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 7450 mg | 159% | |
*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.
