Italian · Dinner
Vegetable and Bean Soup
A rustic Italian minestra of cannellini beans and diced vegetables simmered in tomato broth with garlic, celery, carrot and rosemary. Finished with olive oil and grated Parmesan, this soup is thickened by the beans themselves and served with crusty bread for a light, warming vegetarian lunch or dinner.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
380Calories
16.2gProtein
13.4gFat
49.8gCarbs
10.6gSugar
13.1gFiber
1246mgSodium
6mgChol
3.1gSat Fat
1198mgPotassium
247mgCalcium
5.2mgIron
0.1mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free
high-fiber
low-calorie
low-cholesterol
mediterranean
all-time-classics
gluten-free
low-calorie
vegetarian
low-chol
Instructions
1
Prep
Dice onion, celery, carrot, and kale; mince garlic; chop rosemary; and grate Parmesan.
2
Heat
Warm olive oil in a small saucepan over medium heat, add onion, celery and carrot, and cook 5 minutes until softened, then stir in garlic and rosemary for 1 minute.
3
Heat
Add canned tomatoes, vegetable stock, cannellini beans and zucchini, reduce heat to low and simmer uncovered 20 minutes until vegetables are tender, then stir in kale and simmer 5 minutes until wilted.
4
Plate
Ladle soup into a bowl, scatter Parmesan over top, drizzle with extra olive oil, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cannellini beans
- 22 onion
- 22 celery stalk
- 22 carrot
- 4 cloves4 cloves garlic
- 5.2 oz150g canned tomatoes
- 2 cup480ml vegetable stock
- 2 tbsp2 tbsp olive oil, plus extra to finish
- 22 small sprig rosemary
- 2/3 oz20g Parmesan
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 oz60g kale
