Italian · Lunch
Vegetable and Bean Soup (Dairy-Free)
A rustic Italian vegetable and bean soup built on cannellini beans, carrot, celery, onion, and canned tomato simmered in vegetable stock with rosemary and garlic. Finished with olive oil and a squeeze of lemon, it stays hearty, brothy, and entirely dairy-free.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
412Calories
17.5gProtein
10.9gFat
64.8gCarbs
10.1gSugar
14.2gFiber
821mgSodium
0mgChol
1.7gSat Fat
1180mgPotassium
200mgCalcium
5.8mgIron
0mcgVitamin B12
42mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Dice the carrot, celery, and onion; mince the garlic; chop the rosemary and kale.
2
Sweat
Warm the olive oil in a medium pot over medium heat, add carrot, celery, and onion, and cook 6–7 minutes until softened and translucent at the edges.
3
Simmer
Add garlic and rosemary, cook 1 minute until fragrant, then add crushed tomatoes, vegetable stock, and cannellini beans. Bring to a boil, reduce to medium-low, and simmer 15 minutes until vegetables are fork-tender.
4
Simmer
Stir in pasta and cook 8–9 minutes over medium heat until tender, stirring occasionally to prevent sticking.
5
Plate
Add kale and cook 2 minutes until wilted and bright green. Season with salt and pepper, stir in lemon juice, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g cannellini beans, drained
- 22 small carrot (120g)
- 22 celery stalk (100g)
- 11 onion (220g)
- 4 cloves4 cloves garlic
- 1 cup120g, about a third of a 14.5 oz can canned crushed tomatoes
- 2 1/2 cups600ml vegetable stock
- 2 tsp2 tsp fresh rosemary
- 2 tbsp28g olive oil
- 1/2 cup50g small pasta (ditalini or elbow), dry
- 22 small handful (30g) kale
- salt, to taste
- black pepper, to taste
- 2 tsp10ml lemon juice
