Simple Vegetable Soup -

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Simple Vegetable Soup

A healthy, filling soup full of vegetables, but low in calories. 1 1/2 cups is only 225 calories.

Course: Soup

Ingredients

2 Tbsp olive oil
1 med onion chopped
2 med carrots chopped
12 oz fresh green beans cut into 1/2 inch pieces
2 cloves garlic minced
8 cups chicken (or vegetable) stock low sodium
2 cans cannellini beans 15 oz cans
4 cups kale chopped
2 medium zucchini chopped
4 Roma tomatoes seeded and chopped
2 tsps red wine vinegar

Instructions

Heat oil in a large pot over medium-high heat. Add onion, carrot, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes. Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.
Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.

Notes

This recipe should make a dozen or more servings depending on your serving size. We ladle 14 oz of soup into deli cups, cool in fridge, and then freeze. Stored this way the soup can keep for months and is very easy to thaw and re-heat for a quick dinner.