Tomato Bean and Veggie Soup

Warm, hearty, and packed with vibrant flavors, this Tomato Bean and Veggie Soup is the ultimate comfort meal in a bowl. Bursting with nutritious ingredients like tender zucchini, creamy white beans, and fresh baby spinach, this recipe brings together a medley of wholesome vegetables in a rich, tomato-based broth. Seasoned with aromatic thyme, oregano, and a hint of paprika, each spoonful is both warming and flavorful. A squeeze of fresh lemon juice and a sprinkle of parsley add the perfect finishing touch, making this soup as refreshing as it is satisfying. Ready in just 45 minutes, it’s an easy, vegan-friendly dish perfect for meal prep or a cozy weeknight dinner. Serve it with crusty bread for dipping, and you’ve got a soul-soothing meal that everyone will love.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 carrot, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 2 cans canned diced tomatoes (14 oz)
• 1 can (15 oz) canned white beans (like cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon paprika
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring often.

Step 4

Add the diced zucchini and cook for 3 minutes until slightly softened.

Step 5

Pour in the canned diced tomatoes, white beans, and vegetable broth.

Step 6

Stir in the thyme, oregano, paprika, bay leaf, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

Step 8

Remove the bay leaf from the soup. Stir in the baby spinach and cook for an additional 2 minutes until wilted.

Step 9

Off the heat, stir in the chopped parsley and lemon juice for a bright, fresh flavor.

Step 10

Taste and adjust seasoning with more salt or pepper, if necessary.

Step 11

Serve hot with crusty bread or your favorite crackers on the side.

Nutrition Facts

Serving size	2908.9 grams (2908.9g)

Amount per serving	% Daily Value*
Calories	1349

Total Fat 40.30g	52%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 6539mg	284%
Total Carbohydrate 207.30g	75%
Dietary Fiber 54.10g	193%
Total Sugars 59.90g
Protein 56.10g	112%

Vitamin D 0IU	0%
Calcium 755mg	58%
Iron 23mg	128%
Potassium 6410mg	136%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.6%

Protein: 15.8%

Carbs: 58.5%