Loaded Veggie Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 c vegetable broth
  • 2 small zucchini, cut into half moons
  • 15 oz can or 1½ c cooked kidney beans, rinsed
  • 15 oz can or 1½ c cooked cannellini beans, rinsed
  • 1 cauliflower, cut into ½ inch pieces
  • 15 oz can diced tomatoes with liquid
  • 1½ tbsp. Italian seasoning
  • ½ tsp onion powder
  • 1½ tsp garlic powder
  • 2 large handfuls baby spinach
  • 2 large handfuls baby kale
  • salt and pepper, to taste
  • Optional: nutritional yeast or parmesan cheese
Instructions
  1. Combine everything except the spinach and kale in a large soup pot. Cover and cook over medium for about 20 minutes until cauliflower is done to your liking.
  2. Uncover and add the spinach and baby kale. Stir in and cook an additional 5 minutes, until wilted.
  3. Taste, seasoning with salt and pepper based on your preferences.
  4. Optional, grate a little parmesan cheese on top or stir in some nutritional yeast (vegan) before serving.
Notes
The nutritional estimate looks a little high, but a large portion of the calories come from the beans.
One serving has almost a whole day's worth of fiber!
Nutrition Information
Serving size: 1½ c Calories: 380 Fat: 2 Carbohydrates: 67 Fiber: 22 Protein: 28
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/12/08/loaded-veggie-soup/