Event Planning Resource Soup
A hearty vegetable soup with garden-fresh herbs and beans, perfect for gathering around the table. This soup recipe, ready in about 50 minutes, pairs carrots, celery, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, diced carrots
- 2 stalks, chopped celery
- 1 medium, finely minced onion
- 4 cups chicken broth
- 1 can (15 oz), drained cannellini beans
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups, chopped kale
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking for 5 minutes until vegetables soften and onions are translucent.
- Step 2: Stir in dried thyme and bay leaf, then pour in chicken broth and cannellini beans. Bring to a gentle simmer and cook for 15 minutes to meld flavors.
- Step 3: Add chopped kale and season with salt and black pepper. Simmer uncovered for 8-10 minutes until kale is tender but still vibrant green.
- Step 4: Remove bay leaf before serving, ensuring the soup has a rich, vegetable-forward aroma.
