Heart-Healthy Hearty Vegetable Soup with Rustic Bread

Warm, nourishing, and bursting with flavor, this Heart-Healthy Hearty Vegetable Soup with Rustic Bread is the ultimate comfort food that’s good for you too! Packed with a vibrant medley of fresh vegetables like zucchini, kale, carrots, and green beans, and simmered in a fragrant low-sodium broth with aromatic herbs, this soup is a celebration of wholesome goodness. Topped off with nutrient-rich whole-grain pasta or barley for extra heartiness, it’s a filling meal that satisfies. To complete the experience, pair the soup with a crusty homemade rustic whole-wheat bread that’s delightfully simple to make yet impressively flavorful. Perfect for cozy weeknight dinners or meal prepping, this recipe delivers fiber, vitamins, and heart-healthy nutrients without compromising on taste. Whether you’re seeking a balanced vegetarian dinner or simply crave a classic soup-and-bread combo, this dish is a must-try!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 stalks celery stalks, chopped
• 3 medium carrots, sliced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 15 oz can diced tomatoes, no salt added
• 6 cups low-sodium vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 cups kale or spinach leaves, chopped
• 1 cup cooked whole-grain pasta or barley
• 0 salt, to taste
• 0 black pepper, to taste
• 3 cups whole wheat flour
• 1 packet instant yeast
• 1.5 cups warm water
• 1 teaspoon salt

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add diced onion, celery, and carrots to the pot. Sauté for 5-7 minutes until vegetables are softened.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the zucchini, green beans, diced tomatoes with their juices, vegetable broth, bay leaf, thyme, and basil to the pot.

Step 5

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes.

Step 6

While the soup is simmering, start preparing the rustic bread. Combine whole wheat flour, instant yeast, and salt in a mixing bowl.

Step 7

Gradually add warm water and mix until a sticky dough forms. Cover the bowl with a clean towel and let it rise for 30 minutes.

Step 8

After 30 minutes, fold in chopped kale or spinach and cooked pasta or barley to the soup. Simmer an additional 10 minutes.

Step 9

Season the soup with salt and pepper to taste before serving.

Step 10

For the bread, preheat the oven to 450°F (230°C).

Step 11

Sprinkle some flour on your work surface, gently shape the risen dough into a ball, and place it on a parchment-lined baking sheet.

Step 12

Bake in the preheated oven for 25-30 minutes until the bread is golden brown and sounds hollow when tapped.

Step 13

Let the bread cool slightly before slicing and serving it alongside the vegetable soup.

Nutrition Facts

Serving size	(3751.1g)

Amount per serving	% Daily Value*
Calories	2248.2

Total Fat 39.7g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3959.5mg	0%
Total Carbohydrate 423.7g	0%
Dietary Fiber 82.1g	0%
Total Sugars 46.4g
Protein 80.0g	0%

Vitamin D 0IU	0%
Calcium 724.1mg	0%
Iron 27.3mg	0%
Potassium 6237.0mg	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: 15.1%

Protein: 13.5%

Carbs: 71.4%