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hearty vegetable and bean soup

Vegetable and Bean Soup with Whole Grain Bread

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Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 cups chopped kale
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Whole grain bread for serving

Instructions
 

  • In a large pot, heat olive oil and sauté onion, carrots, celery, and garlic until softened.
  • Add beans, diced tomatoes, vegetable broth, thyme, and rosemary. Bring to a boil, then simmer for 20 minutes.
  • Add kale and cook for another 5 minutes until wilted.
  • Season with salt and pepper to taste.
  • Serve hot with slices of whole grain bread.

Notes

Nutritional Information (per serving):
  • Calories: 250
  • Protein: 12g
  • Carbohydrates: 40g
  • Fat: 6g
  • Fiber: 10g
  • Sodium: 600mg
Note: Nutritional values are estimates and may vary based on specific ingredients used. Does not include bread.
Keyword Beans, Vegetables, Whole Grain Bread