Tomato and Vegetable White Bean Soup
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Minimalist Baker · by Minimalist Baker★ 4.8 (68)

Tomato and Vegetable White Bean Soup

NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 17%
CARBS 43G68% OF CAL
7G FIBER0G ADDED0G INTRINSIC21G OTHER14G TOTAL SUGAR
FAT 5G19% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty broth-based winter soup with white beans, tomatoes, and roasted vegetables like kale and squash. Warm, nourishing, and healthy, perfect for cold weather meals.

mainmediterraneansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 Tbsp olive, avocado, or coconut oil
  • 1 large white or yellow onion ((diced))
  • 3 cloves garlic ((minced))
  • 1 cup carrots ((sliced))
  • 1/2 tsp each sea salt and black pepper ((plus more to taste))
  • 1 tsp dried basil, oregano and garlic powder
  • 1/2 pound red potatoes ((quartered))
  • 2 medium yellow squash or zucchini ((sliced))
  • 2 14.5-ounce cans fire-roasted tomatoes
  • 1 15-ounce can tomato sauce
  • 5 cups veggie stock (DIY or store-bought // add more salt if needed when using reduced sodium)
  • 1 15-ounce can white beans ((rinsed and drained))
  • 3 cups kale ((or other sturdy green // chopped))
PREP
15M
SODIUM
1430MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.