Hearty Vegetable Parsley Soup

This hearty vegan soup is chock full of good stuff, including what may seem like a crazy amount of parsley, but it is exactly the right amount of parsley – and only $0.69 a cup. Nice.

Course Main Course, Soup

Cuisine American

Keyword easy soup, hearty soup, parsley soup, vegan soup, vegetable soup

Prep Time 30

Cook Time 30

Total Time 1

Servings cups

Calories 105kcal

Author Ari

Cost $5.50

Equipment

large pot or saucepan

Ingredients

1/2 tablespoon olive oil
1/2 cup yellow onion chopped, about 2 ounces
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
1/2 cup carrots chopped, about 8 ounces
1/2 cup celery chopped, about 8 ounces
4 cups vegetable broth or soup base, bouillon cubes, granules, etc.
2 medium Yukon Gold potatoes about 7-10 ounces each
2 cloves garlic chopped, or any amount desired
15 ounces cannellini beans 1 (15-ounce) can, drained and rinsed
4 cups curly parsley chopped

Notes

Nutrition data is provided as a courtesy, calculated automatically, and may differ depending on your specific ingredients and amounts.
Pasta is an optional ingredient and recommended to be cooked separately, so I left it out of the nutrition data.
As the recipe is, the soup is not very brothy. Just add more water or broth toward the end of cooking if you want more liquid.
For storage, add 1-2 cups of soup (whatever you want a serving to be) to glass jars and store in the fridge for up to five days or in the freezer for up to a few months. Thaw in the fridge the day before using, or heat the jar slowly submerged partly in warm water (not over heat) or in the microwave.

Nutrition