Low Sodium Hearty Vegetable Soup with Rustic Bread
Warm up with a bowl of Low Sodium Hearty Vegetable Soup, paired beautifully with freshly baked Rustic Bread, for a comforting meal that’s as wholesome as it is delicious. This recipe highlights vibrant, nutrient-packed vegetables like carrots, zucchini, kale, and red bell pepper, simmered gently in a low-sodium vegetable broth infused with aromatic herbs like thyme and basil. Protein-rich cannellini beans add a satisfying heartiness, while the homemade whole wheat bread—rustic, golden-crusted, and subtly sweetened with a touch of honey—takes this meal to the next level. Perfect for those seeking a healthy, low-sodium option, this soup-and-bread duo is ideal for cozy dinners, meal prep, or sharing with family and friends. Ready in just over an hour, it’s a nourishing and flavorful way to bring warmth and comfort to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, diced
- 6 cups low sodium vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 0.5 teaspoon ground black pepper
- 2 cups kale, chopped
- 1 15-ounce can canned no-salt-added diced tomatoes
- 1 15-ounce can cooked cannellini beans, rinsed and drained
- 3 cups whole wheat flour
- 1 packet active dry yeast
- 1 tablespoon honey
- 1.5 cups warm water
Instructions
To make the rustic bread, combine the warm water, honey, and yeast in a large bowl, stirring gently. Allow it to sit for 5-10 minutes until foamy.
Add the whole wheat flour to the yeast mixture gradually, mixing until a dough forms. Knead the dough for 8-10 minutes on a lightly floured surface until smooth.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
While the dough is rising, heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
Stir in the carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
Add zucchini, low sodium vegetable broth, bay leaf, dried thyme, dried basil, and ground black pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Stir in the chopped kale, diced tomatoes, and cannellini beans. Continue to simmer for another 10 minutes until the vegetables are tender and flavors melded. Remove the bay leaf before serving.
Preheat the oven to 375°F (190°C). Punch the dough down and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper.
Bake the bread in the preheated oven for 25-30 minutes until the crust is golden brown and sounds hollow when tapped.
Let the bread cool on a wire rack before slicing. Serve the hearty vegetable soup with slices of the rustic bread.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 449.3 g | 163% | |
| Dietary Fiber | 97.2 g | 347% | |
| Total Sugars | 65.0 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 932 mg | 72% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 7796 mg | 166% | |
*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.
