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Zack

Vegetable Soup with Red Kidney Beans

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Vegetable soup with red kidney beans, zucchini, carrots, celery, and parsley for a warm, nourishing vegetarian dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American, Mediterranean
Calories: 190
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 medium zucchini chopped
  • 1 can 15 oz red kidney beans drained and rinsed
  • 4 cups vegetable broth
  • Salt to taste
  • Black pepper to taste
  • ¼ cup fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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soup pot with lid
Mandolin Slicer
Mandolin Slicer
$19.99
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vegetable slicer

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until soft, about 5 minutes.
  3. Stir in garlic, carrots, and celery and cook for 3-4 minutes.
  4. Add zucchini, kidney beans, and vegetable broth.
  5. Bring to a gentle boil, then reduce heat and simmer for 25 minutes.
  6. Season with salt and black pepper.
  7. Stir in fresh parsley just before serving.

Nutrition

Calories: 190kcalCarbohydrates: 25gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 972mgPotassium: 553mgFiber: 7gSugar: 6gVitamin A: 6020IUVitamin C: 19mgCalcium: 52mgIron: 2mg

Notes

Add more broth for a thinner soup if desired.
Other beans can be substituted if needed.
Keeps well refrigerated for up to 3 days.

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