Vegetable Weight Loss Soup


2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

12 ounces fresh green beans, cut into 1/2-inch pieces

2 cloves garlic, minced

8 cups no-salt-added chicken broth or low-sodium vegetable broth

2 (15 ounce) cans low-sodium cannellini or other white beans, rinsed

4 cups chopped kale

2 medium zucchini, chopped

4 Roma tomatoes, seeded and chopped

2 teaspoons red-wine vinegar

¾ teaspoon salt

½ teaspoon ground pepper


  1. Heat oil in a large pot over medium-high heat. Add onion, carrot, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes.
  2. Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.
  3. Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.
  4. This recipe can be stored in the freezer for up to

Nutrition Facts per serving (this recipe makes 8 servings)

Calories:  225

Fat:  8 g

Carbohydrates:  28 g

Protein:  13 g

Fiber:  8 g




Published on October 26, 2023