Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) white beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup kale, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sautéing until softened.
- Stir in carrot, celery, zucchini, and bell pepper, cooking until tender.
- Add diced tomatoes, broth, and white beans.
- Season with oregano, basil, salt, and pepper.
- Simmer for about 20 minutes.
- Stir in kale and cook for another 5 minutes.
- Serve hot, topped with Parmesan cheese.
Notes
- This soup can be made ahead and freezes well.
- Feel free to add other vegetables or beans as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg