Soup for the Hearts Rsc
Warm your soul and nourish your body with "Soup for the Hearts Rsc," a hearty, wholesome vegetable soup that’s as comforting as it is nutritious. Packed with tender kale, creamy cannellini beans, and a flavorful medley of aromatic vegetables, this one-pot wonder is simmered to perfection with dried herbs like thyme and oregano, creating a deeply satisfying flavor profile. The recipe is effortlessly customizable, offering optional bright notes of lemon juice and fresh parsley as a garnish. Ready in just 50 minutes, this vegan and gluten-free soup is perfect for cozy weeknight dinners or meal prep. Serve it with a side of crusty bread or crackers for the ultimate heartwarming experience. Whether you're seeking a healthy comfort food option or looking to embrace plant-based eating, this vibrant soup is a surefire way to bring warmth, flavor, and love to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 1 14-ounce can diced tomatoes, canned with juice
- 6 cups vegetable broth
- 2 cups cooked cannellini beans (or any white bean), rinsed and drained
- 3 cups kale, stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the canned diced tomatoes with their juice, vegetable broth, and the drained cannellini beans.
Add the dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer the soup uncovered for 20 minutes.
Add the chopped kale and simmer for an additional 5-7 minutes until the kale is tender.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and, if desired, drizzle with a splash of lemon juice and garnish with fresh parsley.
Serve warm with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6624 mg | 288% | |
| Total Carbohydrate | 251.3 g | 91% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 50.2 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 6283 mg | 134% | |
*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.
