Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A brothy, nourishing vegetable soup loaded with fresh vegetables, white beans, kale, and herbs. It's light yet satisfying, with layers of flavor from aromatics and Italian seasoning.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tablespoons extra virgin olive oil
- 1 cup shredded carrots or thinly sliced carrots (~2 medium carrots)
- 2 ribs celery (chopped small)
- 1 onion or large shallot (chopped)
- homemade seasoned salt and pepper (see notes)
- 4 cloves garlic (pressed or minced)
- 8 cups chicken stock or vegetable stock
- 2 cans great northern beans (drained then rinsed)
- 2 medium-sized Gold potatoes (~8oz, chopped into 1/2" cubes)
- 7 oz jar roasted red peppers (drained then chopped)
- 1 cup frozen sweet corn
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 parmesan cheese rind (optional)
- 1 small bunch lacinato kale (ribs remove then sliced into thin ribbons)
- 1/4 lemon
- For serving: freshly grated parmesan cheese, prepared pesto
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3m
- Sodium
- 1129mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1093mg
- Calcium
- 263mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1129MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.