Healthy Vegetable Soup


As the weather gets colder, there is nothing more comforting than a big bowl of hot soup. Soup is a perfect plan-ahead meal, as it refrigerates and reheats very well up to several days. Soup is generally healthier than many other types of comfort foods, just because of the hydrating liquid base and the fact that most soups have at least a few vegetables thrown into the mix. This soup is even better than most, as it packs a nutritional punch with many different kinds of vegetables. Unlike many vegetable soup recipes, this one is vegetarian, so it is slightly lower in calories. Beans form the protein base, adding to the nutritional value without adding a lot of fat or calories.


  • 1 quart vegetable broth
  • 1 large can diced tomatoes
  • 15 oz can cannellini beans
  • 1 tbsp olive oil
  • 1 large onion
  • 1 zucchini
  • 2 carrots
  • 2 sticks celery
  • 1 clove garlic
  • 1 tsp dried thyme
  • ½ tsp dried sage
  • Salt and pepper to taste
  • 2 cups kale leaves


  • Rinse all vegetables
  • Peel and dice onion and carrots. Dice zucchini, celery, and garlic
  • Pour cannellini beans into a bowl and mash slightly
  • Heat the oil in a large stock pot over medium-high heat
  • Add onion, zucchini, carrots, celery, garlic, thyme, sage, salt, and pepper and cook until tender but not brown
  • Add vegetable broth and tomatoes with juice and bring to a boil
  • Add tomatoes and kale and cook until kale is wilted and tender
  • Serve immediately or refrigerate for a healthy and fast meal