Diet Veggie Cannellini Bean Soup Recipe for Cozy Nights

When the weather turns chilly, nothing beats a warm bowl of soup that fills you up and comforts your soul. This veggie cannellini bean soup offers a naturally creamy texture without any cream, making it both hearty and healthy. Packed with fresh vegetables, tender beans, and flavorful herbs, it’s a perfect meal for cozy nights at home.

A warm bowl of veggie cannellini bean soup ready to enjoy

Ingredients

• 2 tbsp olive oil

• 2 carrots, finely diced

• 2 celery stalks, finely diced

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 zucchini, finely diced

• 1 yellow squash, finely diced

• 1 (14.5 oz) can fire-roasted diced tomatoes

• 3 (15 oz) cans cannellini beans, drained and rinsed (one can reserved for blending)

• 4–5 cups chicken broth (adjust for desired thickness)

• 1 tsp salt (more to taste)

• ½ tsp black pepper

• 1 tsp garlic powder

• 1–1½ tsp Italian seasoning

• 2 cups chopped kale, stems removed

  
  

Step-by-Step Instructions

1. Sauté the veggies

   Heat olive oil in a large pot over medium heat. Add the diced carrots, celery, and onion. Cook for 5 to 7 minutes until the vegetables soften. Add minced garlic and cook for 30 seconds until fragrant.

   
   

2. Build the soup base

   Stir in the zucchini, yellow squash, and fire-roasted diced tomatoes. Season with salt, pepper, garlic powder, and Italian seasoning. Cook for 2 to 3 minutes to let the flavors blend.

   
   

3. Add beans and broth

   Pour in 2 cans of cannellini beans and the chicken broth. Bring the mixture to a gentle simmer.

   
   

4. Make it creamy

   Blend the remaining can of cannellini beans with a bit of broth until smooth. Stir this purée back into the soup to create a creamy, hearty texture without using cream.

   
   

5. Finish with kale

   Add the chopped kale to the pot and simmer for 5 to 10 minutes until the kale wilts and becomes tender.

   
   

6. Taste and adjust

   Check the seasoning and add more salt or pepper if needed. Serve the soup warm, either on its own or with crusty bread for dipping.

   
   

Nutrition Information (Per Serving)

• Calories: Approximately 250

• Protein: 15 grams

• Carbohydrates: 35 grams

• Fiber: 10 grams

• Fat: 6 grams (mostly from olive oil)

• Sodium: Varies depending on broth and added salt

• Vitamins: High in vitamin A, vitamin C, and iron from the vegetables and beans

  
  

This soup is a great source of plant-based protein and fiber, helping you stay full and satisfied. The kale adds antioxidants and vitamins, while the cannellini beans provide a creamy texture and boost nutrition.

Tips for Making the Best Veggie Cannellini Bean Soup

• Adjust broth for thickness: Use 4 cups for a thicker soup or up to 5 cups for a lighter broth.

• Use fresh herbs: If you have fresh Italian herbs like oregano or basil, add them at the end for a bright flavor.

• Make it vegan: Substitute vegetable broth for chicken broth to keep it plant-based.

• Add a squeeze of lemon: A little lemon juice before serving can brighten the flavors.

• Store leftovers properly: This soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

  
  

This recipe is simple enough for weeknight dinners but flavorful enough to impress guests. It’s a wholesome, comforting meal that fits well into any healthy eating plan.