Name: Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 2 medium russet potatoes, peeled and diced; 6 cups vegetable broth; 2 (15-ounce) cans cannellini beans, drained and rinsed; 1 (14-ounce) can diced tomatoes, with juice; 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried); 1 teaspoon fresh thyme, minced (or 1/2 teaspoon dried); 1 small Parmesan rind (optional); 4 cups chopped kale (about 1 small bunch); 3/4 teaspoon kosher salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1/4 teaspoon crushed red pepper flakes (optional); 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley; Freshly grated Parmesan cheese, for serving (optional)

Description

A hearty vegetable soup perfect for a comforting meal.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 medium russet potatoes, peeled and diced
6 cups vegetable broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (14-ounce) can diced tomatoes, with juice
1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
1 teaspoon fresh thyme, minced (or 1/2 teaspoon dried)
1 small Parmesan rind (optional)
4 cups chopped kale (about 1 small bunch)
3/4 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Freshly grated Parmesan cheese, for serving (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened.
Stir in garlic and potatoes. Cook for 1–2 minutes until fragrant.
Pour in vegetable broth, diced tomatoes (with juice), cannellini beans, rosemary, thyme, and Parmesan rind (if using). Stir well and bring to a gentle boil.
Reduce heat and simmer uncovered for 18–20 minutes, until potatoes are just tender.
Remove Parmesan rind. Add kale and simmer for 3–4 minutes until wilted.
Season with salt, pepper, and red pepper flakes (if using). Turn off heat.
Stir in lemon juice and parsley. Taste and adjust seasoning as needed.
Serve hot, topped with fresh Parmesan if desired.

Notes

This soup is great for meal prep and can be stored in the fridge for up to a week.
Feel free to add any other vegetables you have on hand.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 200
Sugar: 3 grams
Sodium: 800 milligrams
Fat: 5 grams
Saturated Fat: 1 gram
Unsaturated Fat: 3 grams
Trans Fat: 0 grams
Carbohydrates: 30 grams
Fiber: 8 grams
Protein: 10 grams
Cholesterol: 0 milligrams