Winter Vegetable Soup
This is a healthy winter vegetable soup that's jam-packed with nutrients, protein and flavor from kale carrots celery and dried spices
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course, Soup
Keyword: dairy-free, easy, fall recipe, hearty, homemade, soup, vegan, vegetarian, veggies, winter
Servings: 4 servings
Calories: 258kcal
SOUP:
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 6 cups organic vegetable stock
- 2 cups bone broth (Optional if not making vegan!)
- 1 (14 oz.) can crushed tomatoes
- 1 cup small pasta, uncooked (I use Torchiette pasta)
- ¼ cup white cooking wine
- 1 tablespoon Extra virgin olive oil
- 2 cups kale, de-stemmed + roughly chopped
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup frozen green peas
- 4 garlic cloves, minced
- 2 tsps sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon turmeric powder
- ½ teaspoon ground cumin
TO MAKE THE SOUP:
In a large-size dutch oven over medium high-heat, add the olive oil. Once heated, add minced garlic and sauté until translucent + fragrant, about 1-2 minutes. Add the chopped carrots, celery, followed by: the salt, black pepper, parsley, oregano, chili powder, turmeric, cumin, and garlic powder, and stir together until combined and veggies are coated.
Add in the veggie stock, bone broth (if using), white cooking wine, crushed tomatoes, and cannellini beans, stirring everything together until combined and the soup turns a "reddish" color. Add in the uncooked pasta, kale and green peas and stir to incorporate.
Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Continue to simmer for another 20 minutes or until the veggies and pasta are tender and cooked through. Add additional salt, to taste if necessary.
Remove from heat and serve immediately into prepared bowl(s) and enjoy with a side of bread, if desired.
Bon Appetit!
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- GREENS: If preferred, you can always add greens other than Kale, like Spinach or Collard Greens to soup for more richness.
- BONE BROTH: Bone broth has incredible health benefits which include: immune boosting properties, good for digestion + gut health, joint health, etc.; However, if you'd like to make this soup vegan----be sure to omit the bone broth and sub with additional veggie stock.
Calories: 258kcal | Carbohydrates: 41g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2734mg | Potassium: 665mg | Fiber: 8g | Sugar: 10g | Vitamin A: 15457IU | Vitamin C: 52mg | Calcium: 164mg | Iron: 2mg