Recipe For Easy Vegetable and Canellini Bean Soup


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:

  1. 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).
  2. 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.
  3. 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.
  4. 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.

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