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Closeup of a bowl of Winter Soup
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5 from 1 vote

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
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Soup
Keyword: dairy-free, easy, fall recipe, hearty, homemade, soup, vegan, vegetarian, veggies, winter
Servings: 4 servings
Calories: 258kcal
Author: Shanika

Ingredients

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

Instructions

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!

Notes

  • 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.

Nutrition

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