Low Fat Hearty Bean and Vegetable Soup

Warm, comforting, and packed with nutrients, this Low Fat Hearty Bean and Vegetable Soup is the ultimate wholesome meal. Bursting with a medley of colorful vegetables and three types of protein-rich beans—black beans, kidney beans, and cannellini beans—this soup offers a satisfying, low-fat option perfect for lunch or dinner. Flavored with aromatic garlic, a blend of thyme and oregano, and enriched with a savory vegetable broth, each spoonful is a harmony of hearty goodness. Ready in just an hour, this one-pot wonder is not only easy to prepare but also makes for a fantastic meal prep option with six generous servings. Garnish with fresh parsley for a vibrant finish and enjoy a bowl of healthy comfort food that’s as nourishing as it is delicious!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 medium onion
• 2 medium carrot
• 2 celery stalks
• 3 garlic cloves
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 15-ounce can canned black beans
• 1 15-ounce can canned kidney beans
• 1 15-ounce can canned cannellini beans
• 1 medium zucchini
• 1 red bell pepper
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Peel and finely chop the onion, carrots, and celery. Mince the garlic cloves.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes or until the vegetables start to soften.

Step 3

Add the minced garlic and cook for an additional minute until fragrant.

Step 4

Pour in the vegetable broth and the canned diced tomatoes with their juice. Stir to combine.

Step 5

Drain and rinse the black beans, kidney beans, and cannellini beans. Add them to the pot.

Step 6

Chop the zucchini and red bell pepper into bite-sized pieces and add them to the pot.

Step 7

Add the bay leaf, dried thyme, dried oregano, salt, and black pepper to the soup.

Step 8

Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally.

Step 9

Remove the bay leaf. Taste the soup and adjust the seasoning if necessary.

Step 10

Serve hot, garnished with freshly chopped parsley. Enjoy!

Nutrition Facts

Serving size	(3782.6g)

Amount per serving	% Daily Value*
Calories	2496.5

Total Fat 45.8g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 10.0g
Cholesterol 7.9mg	0%
Sodium 11889.8mg	0%
Total Carbohydrate 409.1g	0%
Dietary Fiber 126.5g	0%
Total Sugars 65.8g
Protein 129.0g	0%

Vitamin D 0IU	0%
Calcium 1063.0mg	0%
Iron 45.3mg	0%
Potassium 9804.7mg	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: 16.1%

Protein: 20.1%

Carbs: 63.8%