Dairy-Free Hearty Bean and Vegetable Soup

Warm, nourishing, and packed with plant-based goodness, this Dairy-Free Hearty Bean and Vegetable Soup is a comforting one-pot meal perfect for any season. Bursting with vibrant vegetables like zucchini, bell peppers, and carrots, and protein-rich cannellini and kidney beans, this soup is both satisfying and nutrient-dense. Simmered in a flavorful vegetable broth with aromatic herbs like thyme and oregano, every spoonful delivers a delightful medley of textures and tastes. Ready in under an hour, it’s an excellent option for busy weeknights or meal prep, yielding six generous servings. This vegan and dairy-free soup is a wholesome, crowd-pleasing dish that pairs beautifully with crusty bread or a simple side salad. Whether for lunch or dinner, it’s sure to become a go-to favorite for cozy, guilt-free indulgence.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion
• 3 cloves garlic cloves
• 2 medium carrots
• 2 stalks celery stalks
• 1 medium red bell pepper
• 1 medium zucchini
• 14.5 ounces diced tomatoes
• 6 cups vegetable broth
• 15 ounces cannellini beans
• 15 ounces kidney beans
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons fresh parsley

Directions

Step 1

1. Heat the olive oil in a large pot over medium heat.

Step 2

2. Dice the onion and garlic cloves. Add them to the pot once the oil is hot, and sauté for about 3-4 minutes, until the onion is translucent.

Step 3

3. Chop the carrots, celery, red bell pepper, and zucchini into bite-sized pieces.

Step 4

4. Add the chopped carrots, celery, and bell pepper to the pot. Sauté for an additional 5 minutes, stirring occasionally.

Step 5

5. Stir in the chopped zucchini and cook for another 2 minutes.

Step 6

6. Add the diced tomatoes, vegetable broth, cannellini beans, kidney beans, bay leaf, thyme, oregano, black pepper, and salt to the pot.

Step 7

7. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 25-30 minutes, or until the vegetables are tender and cooked through.

Step 8

8. Remove the bay leaf and adjust the seasoning with more salt or pepper if needed.

Step 9

9. Chop the fresh parsley and stir it into the soup before serving.

Step 10

10. Serve the soup hot, and enjoy your hearty, dairy-free bean and vegetable soup!

Nutrition Facts

Serving size	(3396.3g)

Amount per serving	% Daily Value*
Calories	1782.7

Total Fat 45.0g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 10627.5mg	0%
Total Carbohydrate 292.1g	0%
Dietary Fiber 71.0g	0%
Total Sugars 70.9g
Protein 79.6g	0%

Vitamin D 0IU	0%
Calcium 915.9mg	0%
Iron 26.3mg	0%
Potassium 7543.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.4%

Protein: 16.8%

Carbs: 61.8%