Food & nutrition Recipes

Recipe: Vegetable Bean Soup

Vegetable Bean Soup
Andrea Ho
Written by Andrea Ho

A healthy and hearty soup that’s quick enough to make on a weeknight and is great as leftovers!

Prep time: 10 minutes
Cook time: 25 minutes
Makes: 4 large bowls of soup

✓ This recipe has been approved by a Sunnybrook dietitian.

Ingredients

  • 1 medium onion, chopped
  • 2 carrots, diced and chopped
  • 1 celery stalk, diced and chopped
  • 1 package of pre-washed spinach
  • 1 can no-added-salt tomatoes
  • 1 can white kidney beans or mixed beans, drained and rinsed
  • 2 tetrapaks (900mL each) no-added-salt vegetable or chicken broth
  • 2 tsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a soup pot over medium-high heat.
  2. Sauté chopped onions, carrots, and celery for 2 minutes until slightly softened.
  3. Add canned tomatoes, canned beans, broth, and stir. Bring to a boil.
  4. Once the soup is boiling, turn heat down to medium, cover, and let simmer for 20 minutes.
  5. Add spinach and stir to mix. Cover, and let spinach wilt for about 1-2 minutes.
  6. Turn off heat and ladle into soup bowls, and enjoy with some crusty whole grain bread on the side!

lightbulb  Tips

  • You can substitute spinach with chopped kale or swiss chard, or even frozen vegetables
  • To enjoy a heartier version, purée this soup with a hand-blender after it is cooked

 

About the author

Andrea Ho

Andrea Ho

Andrea is a registered dietitian with the Schulich Heart Program at Sunnybrook Health Sciences Centre.

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