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  • 2 Tbsp olive oil
  • 1/2 cup diced carrots
  • 3 celery stalks, diced
  • 2 medium onions, peeled and diced
  • 6 cloves garlic, peeled and minced
  • 4 cups chopped zucchini
  • 1 cup eggplant, peeled and chopped
  • 1 cup low-sodium vegetable broth or stock
  • 28 oz can no-salt-added whole tomatoes
  • 10 oz package fresh spinach, washed, stems removed and chopped
  • 16 oz can cannellini (white kidney) beans, drained and rinsed
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper, to taste


  1. In a large saucepan, heat oil over medium-high heat. Add carrots, celery, onions, and garlic. Cook vegetable mixture until the onions are translucent.
  2. Add zucchini and eggplant, and cook for five to seven minutes.
  3. Add tomatoes (and their juice), spinach, and beans. Bring mixture to a boil, then simmer for 10 minutes. Season with the parsley, thyme, rosemary, and salt and pepper, if desired.
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