Super Soup
Warm, hearty, and packed with nourishing veggies, *Super Soup* is your ultimate comfort food for any season. Bursting with vibrant flavors from sautéed onion, garlic, and Italian herbs, this veggie-loaded recipe features tender carrots, celery, zucchini, kale, and creamy cannellini beans, all simmered to perfection in a rich vegetable broth. A splash of lemon juice and fresh parsley add a zesty finish, making every spoonful irresistibly fresh. Ready in just 40 minutes, this one-pot wonder is not only wholesome but also incredibly easy to prepare, perfect for busy weeknights or cozy meal prepping. Serve it with crusty bread or crackers for a satisfying, plant-based feast that’s as nourishing as it is delicious. *Super Soup* is your go-to recipe for healthy, flavorful, and family-approved dining!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 1 medium zucchini, chopped
- 1 14-ounce can diced tomatoes
- 1 15-ounce can cooked cannellini beans (or any white beans), rinsed and drained
- 4 cups vegetable broth
- 2 cups kale, stems removed and chopped
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the sliced carrots and chopped celery. Cook for 5 minutes, stirring occasionally, until they start to soften.
Add the zucchini, canned diced tomatoes (with their juices), and cannellini beans. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and stir in the dried Italian seasoning, paprika, salt, and black pepper.
Cover the pot and let the soup simmer for 15 minutes to allow the flavors to meld and the vegetables to become tender.
Stir in the chopped kale and let it cook for an additional 3-4 minutes, until wilted.
Taste and adjust the seasoning if necessary.
Turn off the heat and add the chopped parsley and fresh lemon juice for a burst of brightness.
Ladle the soup into bowls and serve warm with crusty bread or your favorite crackers.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 12.0 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1583 mg | 34% | |
*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.
