Soup for the Hearts Rsc

Warm your soul and nourish your body with "Soup for the Hearts Rsc," a hearty, wholesome vegetable soup that’s as comforting as it is nutritious. Packed with tender kale, creamy cannellini beans, and a flavorful medley of aromatic vegetables, this one-pot wonder is simmered to perfection with dried herbs like thyme and oregano, creating a deeply satisfying flavor profile. The recipe is effortlessly customizable, offering optional bright notes of lemon juice and fresh parsley as a garnish. Ready in just 50 minutes, this vegan and gluten-free soup is perfect for cozy weeknight dinners or meal prep. Serve it with a side of crusty bread or crackers for the ultimate heartwarming experience. Whether you're seeking a healthy comfort food option or looking to embrace plant-based eating, this vibrant soup is a surefire way to bring warmth, flavor, and love to your table.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 3 cloves garlic cloves, minced
• 1 14-ounce can diced tomatoes, canned with juice
• 6 cups vegetable broth
• 2 cups cooked cannellini beans (or any white bean), rinsed and drained
• 3 cups kale, stems removed and leaves chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 1 tablespoon lemon juice (optional, for garnish)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

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

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the canned diced tomatoes with their juice, vegetable broth, and the drained cannellini beans.

Step 5

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

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low. Simmer the soup uncovered for 20 minutes.

Step 7

Add the chopped kale and simmer for an additional 5-7 minutes until the kale is tender.

Step 8

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

Step 9

Ladle the soup into bowls and, if desired, drizzle with a splash of lemon juice and garnish with fresh parsley.

Step 10

Serve warm with crusty bread or crackers for a complete meal.

Nutrition Facts

Serving size	(2760.9g)

Amount per serving	% Daily Value*
Calories	1650.6

Total Fat 44.8g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6623.5mg	0%
Total Carbohydrate 251.3g	0%
Dietary Fiber 60.1g	0%
Total Sugars 50.2g
Protein 72.8g	0%

Vitamin D 0IU	0%
Calcium 773.8mg	0%
Iron 24.3mg	0%
Potassium 6282.6mg	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: 23.7%

Protein: 17.1%

Carbs: 59.1%