Winter Warm Up Soup
Cozy up on chilly days with this hearty and nourishing Winter Warm Up Soup. Bursting with vibrant vegetables like carrots, celery, and kale, this one-pot wonder combines smooth cannellini beans, tender russet potatoes, and a medley of warming spices including thyme, rosemary, and cumin. Simmered in a savory vegetable broth and brightened with a splash of lemon juice, this comforting soup is both wholesome and deeply satisfying. Ready in under an hour and loaded with fiber and nutrients, it’s the perfect vegetarian meal to heat up your winter evenings. Serve it with crusty bread or a sprinkle of Parmesan for a complete, soul-soothing experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 1 large russet potato, peeled and diced
- 15 ounces canned diced tomatoes (with juice)
- 6 cups vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 4 cups kale, ribs removed and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoons ground cumin
- 1 leaf bay leaf
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (to taste) black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced potato, canned diced tomatoes (with juice), vegetable broth, cannellini beans, thyme, rosemary, cumin, and the bay leaf to the pot. Stir well to combine.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the potatoes are fork-tender.
Remove the bay leaf from the soup and discard.
Add the chopped kale to the pot and stir. Let the soup simmer for an additional 5-7 minutes until the kale has wilted and is tender.
Season the soup with salt and black pepper to taste. Stir in the lemon juice for a bright, fresh flavor.
Ladle the soup into bowls and serve warm. For added texture, serve with crusty bread or a sprinkle of grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6898 mg | 300% | |
| Total Carbohydrate | 255.3 g | 93% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 43.9 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 879 mg | 68% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 7068 mg | 150% | |
*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.
