Ski Slope Soup
Warm up after a day on the slopes with this hearty and nourishing Ski Slope Soup, a comforting one-pot meal that’s packed with vibrant vegetables, tender white beans, and earthy herbs like thyme and rosemary. This recipe combines the richness of fire-roasted tomatoes and kale with the creamy optional swirl of heavy cream to create a cozy, satisfying dish perfect for cold weather. Ready in just 50 minutes and designed to serve six, Ski Slope Soup is as wholesome as it is filling, making it ideal for family dinners or meal prep. Top it off with a sprinkle of grated Parmesan for an elevated touch, and pair it with crusty bread for a complete winter warmer. Whether you're coming in from the slopes or just craving a hearty soup recipe, this vegetable-packed classic will hit the spot!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves cloves of garlic, minced
- 3 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 15-ounce can white beans, drained and rinsed (such as cannellini or great northern beans)
- 1 14.5-ounce can fire-roasted diced tomatoes
- 4 cups vegetable broth
- 2 cups kale, stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup heavy cream (optional, for added richness)
- 0.25 cup grated Parmesan cheese (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the chopped carrots, celery, and potatoes to the pot. Cook, stirring occasionally, for 5 minutes.
Pour in the vegetable broth, diced tomatoes, and white beans. Stir to combine.
Stir in the dried thyme, dried rosemary, salt, and ground black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes or until the vegetables are tender.
Add the chopped kale to the pot and cook for an additional 5 minutes, until wilted.
If using heavy cream, stir it into the soup at the very end for added richness.
Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.5 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1088 mg | 23% | |
*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.
