Ingredients
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3 tbs Extra Virgin Olive Oil
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1 Medium Oniondiced
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1 Fennel Bulbs w/ Frondswashed, trimmed and diced
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4 stalks Celerychopped into 1 inch pieces
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4 Carrotspeeled and chopped into 1 inch pieces
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2 Sweet Potatoespeeled and cubed into 1 inch pieces
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1/2 tsp Thyme
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5 Garlic Clovesminced
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15 oz Cannellini Beansdrained and rinsed
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28 oz Diced Tomatoes
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3 1/2 cups Low Sodium Chicken Broth
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2 tbs Soy Sauce
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1/4 tsp Red Pepper Flakes
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1/2 tsp Fresh Ground Pepper
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1 bunch Kaleribs removed, chopped into bite-sized pieces
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1 cup Frozen Corn
Directions
I’m a major soup girl. Soup for breakfast, lunch or dinner.
So this comes with great weight that I say this. This is my FAVORITE soup ever. Ever. And I made it. And it’s easy. I make it about once every two weeks, just to have in the fridge for lunch or to send to work with my husband.
It’s my favorite for a few reasons.
For one, it uses up my neglected produce box vegetables that sit in the fridge, looking forlorn. You can throw pretty much any vegetable you have in. If you don’t have kale, use chard. No sweet potatoes? Use potatoes. No fresh corn? Frozen is fine. And so on and so on. I almost never leave out the sweet potatoes, though, because it provides such an amazing sweet flavor.
Second, the broth is so flavorful, with just a hint of heat and all of the goodness of the vegetables.
You may not think a vegetable soup can be satisfying, but with the addition of the beans, this one surely is. It’s filling and makes you feel like you did something darn good for your body by eating it. I almost hesitate to call it a soup, because it’s chunky and more like a vegetable stew.
I love it, and I hope you love it, too!
Notes:
To keep this soup vegan, use vegetable stock instead of chicken stock.
On occasion I add sliced smoked turkey kielbasa if you’d prefer to add meat. It contributes a nice smoky flavor and great snappy bites of sausage.
Recipe Steps
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1
Done
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Add the olive oil to a large Dutch oven and turn the heat to medium-high. When the oil starts to ripple, add the onion, fennel, celery, carrots and sweet potatoes. Cook until onions and fennel have softened, about 5 to 7 minutes. |
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2
Done
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Stir in the dried thyme and garlic. Cook until the garlic is fragrant, about 30 seconds. |
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3
Done
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Pour in the beans, canned tomatoes, stock and soy sauce. Add the Kosher salt, red pepper flakes, black pepper and kale. |
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4
Done
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Bring to a boil and then reduce to a simmer. Cover and cook for 10-15 minutes, or until the sweet potatoes are cooked through (you can tell by piercing them with a fork). |
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5
Done
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Add the corn and taste, adding a bit more salt and pepper if needed. |
4 Reader Questions and Reviews Hide Comments
Great recipe! The soy sauce adds a nice kick. I made it more of a stew, and in a crockpot. Can’t wait to feed some to my 10-month-old. Thanks for sharing!
Julie, I’m so glad you could make it and that you loved it! I love that you made substitutions. That’s what it’s all about! I appreciate the feedback.
This was sooooooo yummy! Thank you sharing the recipe! I was looking for a veggie soup recipe with white beans in it and found this. Didn’t have every ingredient so made a few substitutions and it turned out delicious! I subbed butternut squash for the sweet potatoes–yum! And cabbage for the kale–yum! yum! Followed recipe for all the rest except for the fennel (didn’t have any) and the corn (my youngest doesn’t like it in soup) Also used beef instead of chicken stock.
Very hearty and tasty! I will definitely be making this again! Thanks again for sharing! God bless you!
What a beautiful soup. I’m in a root vegtable rut right now, so this is perfect for me! Thank you!