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Italian Bean and Vegetable Soup

This hearty and wholesome soup is packed with vibrant vegetables, tender potatoes, and protein-rich Italian beans, making it the perfect warming dish for any time of year. With no tomatoes, the flavours remain fresh and light, allowing the vegetables and herbs to shine through.
Nutritional Values (Per Serving):
Calories: 175
Syns: 0
Weight Watchers Points: 2
Course Appetizer, Lunch, Main Course, Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 200g Potatoes [Peeled, Diced]
  • 1 Carrot [Peeled, Diced]
  • 1 Celery Stalk [Sliced]
  • 200g Swede [Peeled, Diced]
  • 100g Green Beans [Trimmed, Chopped]
  • 100g Kale [Shredded]
  • 1 Onion [Peeled, Diced]
  • 400g Tin Cannellini Beans [Drained, Rinsed]
  • 1.2 Litres Vegetable Stock
  • 2 Garlic Cloves [Crushed]
  • ½ tsp Dried Basil
  • ¼ tsp Dried Oregano
  • ¼ tsp Dried Thyme
  • Salt and black pepper, to taste
  • Low-calorie cooking spray

Instructions

  • Prepare the base:
    Spray a large saucepan with low-calorie cooking spray and place over medium heat. Add the onion, celery, carrot, and garlic, and sauté for 5 minutes until softened. Add a splash of stock if the ingredients stick.
  • Add the root vegetables:
    Stir in the potato and swede, cooking for another 2–3 minutes.
  • Add the stock and herbs:
    Pour in the vegetable stock and stir in the Italian herbs. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
  • Add the remaining vegetables and beans:
    Stir in the green beans, kale, and cannellini beans. Simmer for another 10 minutes, or until all the vegetables are tender.
  • Season and serve:
    Season with salt and black pepper to taste.