Dairy-Free Hearty Vegetable Soup with Rustic Bread

Cozy up to a bowl of comfort with this Dairy-Free Hearty Vegetable Soup with Rustic Bread, a wholesome and satisfying meal perfect for any season. This recipe boasts a medley of vibrant veggies like carrots, celery, zucchini, and red bell pepper, combined with creamy cannellini beans and aromatic herbs like thyme and basil to create a nutrient-packed dish that’s brimming with flavor. Simmered in a rich vegetable broth and finished with a sprinkle of fresh parsley, this soup is a delightful dairy-free option that’s both hearty and healthy. Pair it with warm, crusty rustic bread for the ultimate dip-and-savor experience. Ready in just an hour, this recipe is ideal for weeknight dinners, meal prep, or a comforting treat that’s free from dairy without compromising on taste.

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, chopped yellow onion
• 3 minced garlic cloves
• 3 medium, sliced carrots
• 3 sliced celery stalks
• 1 medium, diced zucchini
• 1 medium, chopped red bell pepper
• 2 medium, peeled and diced potatoes
• 1 14 oz can canned diced tomatoes
• 6 cups vegetable broth
• 1 15 oz can, drained and rinsed canned cannellini beans
• 1 whole bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley
• 1 loaf rustic bread

Directions

Step 1

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.

Step 2

Stir in the minced garlic, sliced carrots, and celery. Continue to cook for another 5 minutes, stirring occasionally.

Step 3

Add the diced zucchini, chopped red bell pepper, and diced potatoes to the pot. Stir well to combine.

Step 4

Pour in the diced tomatoes, vegetable broth, and cannellini beans. Stir in the bay leaf, thyme, basil, salt, and black pepper.

Step 5

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 25 minutes, or until the vegetables are tender.

Step 6

Remove the bay leaf and discard. Taste the soup and adjust seasonings if necessary.

Step 7

Stir in the chopped fresh parsley before serving.

Step 8

While the soup is simmering, preheat your oven to 350°F (175°C) to warm the rustic bread.

Step 9

Place the bread loaf directly on the oven rack and warm for about 10 minutes, or until it’s crusty on the outside.

Step 10

Serve the hearty vegetable soup hot, accompanied by slices of warm rustic bread.

Nutrition Facts

Serving size	(4512.5g)

Amount per serving	% Daily Value*
Calories	3347.0

Total Fat 65.1g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 10.7g
Cholesterol 7.9mg	0%
Sodium 12455.6mg	0%
Total Carbohydrate 580.4g	0%
Dietary Fiber 90.3g	0%
Total Sugars 88.9g
Protein 117.4g	0%

Vitamin D 0IU	0%
Calcium 1125.2mg	0%
Iron 38.9mg	0%
Potassium 10790.1mg	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: 17.3%

Protein: 13.9%

Carbs: 68.7%