So delicious you’ll never know it’s low calorie

Cannellini Bean & Potato Soup


All of us are looking for foods that taste great, keeps us looking trim, and helps maintains our health. During the winter months this can prove to be a difficult task. If you’re like me, I crave heavier, comfort foods during the colder months of the year. While I’ve learned to be more disciplined about my food choices, it doesn’t quite always quell my yearning for something warm and filling.

I found this recipe in the latest issue of Vegetarian Times, December 2014, created by Stacy Adimando. While I kept most of the recipe the same, I made a few changes based on personal taste and what was available at the market.

The flavors satisfy all of your comfort food cravings without all the fat and calories, while providing protein and fiber. The spices may not be what you expect in a veggie based soup and they accent the potatoes and beans in a lovely way, giving the soup an added dimension of flavor.


Cannellini Bean Soup with Potatoes


  • 2 15 ounce cans cannellini (or navy) beans, rinsed & drained
  • 1 large red bell pepper, deseeded and chopped
  • 1 medium red onion, chopped
  • 1 pound fingerling Yukon potatoes, cut into inch chunks
  • 1 teaspoons minced garlic
  • 4 cups vegetable broth
  • 1/8 teaspoon nutmeg
  • 1 package mixed baby kale, spinach, and swiss chard
  • grape seed oil
  • Salt and pepper to taske


In a small bowl smash 2/3 cup of beans  with a fork and set aside.

In a pot add 2 tablespoons grape seed oil and heat over medium heat. Add onions and bell pepper and cook until just softened, about 5 minutes. Add potatoes and cook for about 10 minutes more. Stir in seasoning, broth, beans (both whole and smashed), and bring to a boil. Reduce heat to medium low and allow to simmer for about 15 minutes. ET I love the thick broth this approach provides, if you prefer thinner soup, add water.

While the soup simmers, heat 2 tablespoons grape seed oil in a large skillet and add greens. Season with salt and pepper and a pinch of nutmeg. Cook until just wilted.

ET I don’t like ‘mushy’ greens so I keep them separate from the main dish. Serve soup and add about 1 tablespoon of greens to each bowl.

Nutritional Info

1 Serving = 1.5 cups, 288 calories, 13 grams protein, 5 grams fat, 48 grams carbs, 15 grams fiber.


Bon appetit,







Copyright ElleVeg 2014