It’s the dawn of a New Year and everyone I know is trying to get back on track with resolutions toward healthy eating. Soups are always a “go-to” for me when it comes to weight loss. They are loaded with nutrition, simple to make, and very satisfying! This soup is sure to be a favorite of picky eaters, kids, and healthy eaters alike!
This dish is:
- very low fat
- gluten free
- sugar free
- dairy free
- vegan/vegetarian
- grain free
It is really super healthy, low cal soup that has wonderful flavor and will soothe the soul on a cold winter day. I hope you enjoy it as much as I did!
1. Info for Easy Vegetable and Canellini Bean Soup
- Cook Time: 40 mins
- Total Time: 50 mins
- Servings: 6
- Calories: unavailable
2. Ingredients for Easy Vegetable and Canellini Bean Soup
- 6 carrots peeled and cut into thin slices
- 6 stalks celery, cut into thin slices
- 1 large zucchini, thinly sliced into quarters
- 1 red onion, finely diced
- 4 -6 cloves garlic, minced
- 14 ounce can of diced tomatoes
- 14 ounce can of canellini beans (also sometimes called navy beans)
- 3 ounce can of tomato paste
- 32 ounces organic chicken or vegetable broth (I used homemade bone broth which has more health benefits and tastes amazing!)
- 32 ounces of water
- 1 tsp dried Italian seasoning
- 1 tsp dried basil
- splash of white wine vinegar (optional)
- salt & pepper to taste
3. Directions:
- Place a large pot or dutch oven over med-high heat. Add a dash of olive oil, minced garlic, diced onion, carrots, and celery. Sprinkle with sea salt and pepper and let cook, stirring occasionally, until the onion is translucent (about 5-7 minutes).
- Then add canned tomatoes, tomato paste, chicken stock, spices, and water. Stir, and taste, adding more sea salt as needed. Cover and let cook for about 20 minutes.
- Next add drained canellini beans and sliced zucchini. Taste again and adjust seasonings as needed. If you soup needs a little zing, you can add a dash of white wine vinegar at this point too! Cover and cook another 10 mins or until veggies are fully cooked.
- Serve piping hot with toasted Ezekiel bread (you’ll find it in the freezer section at your local health food store) and viola!
4. Tips and advices:
- As always, I encourage people to experiment and use what they have on hand. Feel free to add extra veggies that you like: bell peppers, butternut squash, zucchini, and/or cauliflower would all make a lovely addition! If you don’t like beans you could simply omit them or substitute a grain like quinoa. You can also make this a paleo friendly soup by using shredded chicken or cubed beef instead of beans.
