The days are getting longer and the clothes are getting lighter. That means, meat and potatoes, you have got to take a break. I do love a good, comforting, hearty & heavy soup, but when the weather starts heating up, I like lighter meals. Perhaps this is always why I gain weight in the winter and lose in the summer.
I still love soup though. Just because the weather is warmer doesn’t mean I only want cold foods. Sometimes, you just need soup.
I had a friend in town over the weekend and even though she’s not a full vegetarian, she prefers a plant based diet, which I do as well. So, while the kids and my husband were chowing down on chili, she and I were loving on some white bean soup.
It’s the perfect staple soup. Most of the ingredients are foods that I already have on hand. Carrots, onion, celery, zucchini, beans, olive oil, stock and a pinch of salt if you’re a super taster:)
Even summer nights can be cool and a light soup may just be what you need. It’s bursting with goodness and don’t worry about a thing with calories. This is about as light as it gets with protein and fiber.
- 2 Tablespoons extra virgin olive oil
- 2 large carrots, diced – or 2 cups
- 1 medium white or yellow onion, diced
- 2 celery stalks, diced
- 1 small to medium zucchini, diced
- 4 cups vegetable stock
- 1 cup frozen kale – no stems or about 4 cups chopped fresh kale
- 1 can white cannellini beans, drained and rinsed
- pinch of salt (optional)
- In a medium stockpot or dutch oven over medium heat, add 2 T olive oil
- Add diced carrots, onion, celery and sauté for 5-7 minutes, stirring occasionally
- Add zucchini and sauté until soft
- Add stock and bring to a simmer
- Add frozen kale (if using fresh, chop kale and add directly to soup, kale will wilt)
- Add rinsed beans and taste
- Add additional salt if necessary
- Serve warm