Description
A quick, hearty, and nourishing soup ready in just 30 minutes — perfect for busy days or cozy nights.
Ingredients
2 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
6 cups low-sodium chicken or vegetable broth
1 can diced tomatoes (14.5 oz)
1 can kidney or white beans (15 oz), drained
½ cup small pasta (optional)
2–3 cups spinach or kale
1 tsp Italian seasoning
1 bay leaf
Salt and pepper, to taste
1 tbsp lemon juice (optional)
Fresh parsley or Parmesan for garnish
Instructions
1. Heat olive oil and sauté onion, carrots, and celery until soft.
2. Add garlic and cook briefly until fragrant.
3. Pour in broth and diced tomatoes. Season with herbs, salt, and pepper.
4. Stir in beans and pasta; simmer 8–10 minutes.
5. Add spinach or kale and cook until wilted.
6. Remove bay leaf, season to taste, and serve warm.
Notes
Use vegetable broth for vegan version.
Skip pasta or use quinoa for gluten-free.
Freeze without pasta for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg