Low Sodium Hearty Bean and Vegetable Soup

Warm, comforting, and packed with wholesome goodness, this Low Sodium Hearty Bean and Vegetable Soup is a nutritious twist on a classic favorite. Bursting with vibrant, fresh vegetables like zucchini, carrots, and red bell peppers, this soup is layered with flavor thanks to aromatic garlic, dried herbs, and a hint of black pepper. Protein-packed cannellini and kidney beans make this a hearty, satisfying meal, while low-sodium vegetable broth ensures it’s heart-healthy and lower in sodium without sacrificing taste. Perfect for meal prep or a cozy family dinner, this one-pot wonder is ready in under an hour and serves up a bowl full of warmth and nourishment. Enjoy this wholesome soup with a sprinkle of fresh parsley to elevate the flavors even further!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 medium carrot, sliced
• 2 medium celery stalk, sliced
• 1 medium red bell pepper, chopped
• 1 medium zucchini, diced
• 1 15-ounce can diced tomatoes, no salt added
• 6 cups low-sodium vegetable broth
• 1 15-ounce can canned cannellini beans, rinsed and drained
• 1 15-ounce can canned kidney beans, rinsed and drained
• 1 whole bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the sliced carrots, celery, red bell pepper, and zucchini to the pot and sauté for 5 more minutes.

Step 5

Pour in the can of diced tomatoes and the low-sodium vegetable broth.

Step 6

Add the rinsed cannellini beans and kidney beans to the pot.

Step 7

Stir in the bay leaf, dried thyme, dried basil, and black pepper.

Step 8

Bring the soup to a boil, then reduce the heat and let it simmer for 25 minutes, stirring occasionally.

Step 9

Remove the bay leaf from the soup.

Step 10

Stir in the fresh parsley just before serving.

Step 11

Serve hot and enjoy your low-sodium hearty bean and vegetable soup.

Nutrition Facts

Serving size	(3449.9g)

Amount per serving	% Daily Value*
Calories	1369.3

Total Fat 34.6g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2019.7mg	0%
Total Carbohydrate 212.9g	0%
Dietary Fiber 58.6g	0%
Total Sugars 43.7g
Protein 58.8g	0%

Vitamin D 0IU	0%
Calcium 738.1mg	0%
Iron 24.2mg	0%
Potassium 6762.2mg	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: 22.3%

Protein: 16.8%

Carbs: 60.9%