I don’t know about you but soup just makes you feel better when you’re sick. Doesn’t matter if it’s just a sniffle or full blow flu, soup is just the ticket to feeling better. And it really doesn’t matter what the soup is, as long as it’s soupy and there are crackers. Since we are still in the green zone with St. Patty’s Day I knew there would be a lot of green veggies in this broth-based soup. I hope you’re feeling good and festive so you can enjoy this vegan and gluten-free White Bean Veggie Soup.
Yep, sickness abounds around here. I don’t know if it’s the fact that my blood work showed that everything was off with me or that living with family just makes you sick, but I have never been sick so often in my life. It seems that monthly I have some type of something wrong, whether it’s a form or stomach flu or a bad cold. All I know is it’s getting annoying. I hate being sick – like anyone actually enjoys it? – so it has been a bit ridiculous with this new head cold happening. The wet weather doesn’t help, but I sure do love the cold and rain. I knew I needed to make a soup, mainly to help with low-cal lunches but also because soup just makes you feel better. A broth-based soup with tons of veggies was just what I needed, and this soup is all about the kale, onions, and white beans, with some extra veggies for the heck of it. It’s so simple and semi-fast and makes a ton, so it will not only last the work week for lunches but going in the freezer for future meals too.
Start by getting your cartons of broth and the beans with the liquid into your soup pot. Turn to medium-high heat and add your herbs – I used pizza seasoning mainly because it has every herb I love in it and it just smells so good. Let the broth heat up to a small boil while chopping all the veggies. Cut the veggies thinly into small slices and add straight to the pot. End with the kale, pressing it down into the liquid and add the water to cover everything. Turn heat down to lowish heat and let cook uncovered for one hour. Then portion out and enjoy!
White Bean Veggie Soup,
3 Cans Low Sodium White Beans
2 Cntrs Imagine Low Sodium Vegetarian No-Chicken Broth
3 Tbsp Pizza Seasoning
2 Yellow Onions, chopped small
5 Small Carrots, chopped small
6 Celery Stalks, chopped small
2 Medium Zucchini, chopped small
2 Bunches Kale, chopped small
4 C Water
1. Dump broth, beans with liquid, and seasoning into a large soup pot and turn to medium heat.
2. Chop all veggies small and dump into the pot.
3. End with the kale and press it all down into the liquid.
4. Pour in the water to cover all the veggies and turn heat to low.
5. Let cook one hour.