Saint Christopher Soup
Warm, hearty, and packed with nourishing vegetables, Saint Christopher Soup is the ultimate comfort food for any season. This vibrant, Mediterranean-inspired dish features a medley of wholesome ingredients, including tender potatoes, zucchini, and nutrient-rich kale or spinach, all simmered in a fragrant vegetable broth infused with thyme, oregano, and a hint of garlic. Protein-packed cannellini beans add a satisfying creaminess, while a touch of crusty bread on the side makes every spoonful irresistible. Ready in just an hour, this vegan soup is perfect for weeknight dinners or meal prep, offering six generous servings of cozy, wholesome goodness. Whether you're seeking a healthy dinner or a soul-warming bowl on a chilly day, Saint Christopher Soup is a must-try for soup lovers everywhere.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and cubed
- 1 medium zucchini, diced
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 cup cooked white beans (cannellini beans), rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 cups kale or spinach, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 loaf crusty bread for serving (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the cubed potatoes, diced zucchini, and canned diced tomatoes (with their juices) to the pot.
Pour in the vegetable broth and stir to combine.
Add the cooked white beans, dried thyme, dried oregano, and bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 25 minutes or until the vegetables are tender.
Remove the bay leaf and stir in the chopped kale or spinach. Allow it to cook for 2-3 minutes until wilted.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and serve warm with crusty bread on the side, if desired.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 11.1 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1488 mg | 32% | |
*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.
