All Winter long, I haven’t had much of a desire for a steaming hot bowl of soup. Of course, it was 60 degrees this past weekend and it’s going to be pretty warm this week, as well. So now my craving for a hearty bowl of soup is in full force! But that’s how it usually goes.
I do like a good bowl of soup on a snow day, but I definitely get a craving for it during the heat of Summer, too! Ridiculous, I know. But this is coming from a girl who craves ice cream in the Winter more than she does in the Summer!
My fridge has been filled to the brim with all kinds of veggies lately. I decided to use some of them up and make a big pot of soup last week. I wanted to make a high protein, veggie loaded soup. I started with a tomato base and added vegetable broth and a ton of veggies. For protein, I added cannellini beans (a favorite pantry staple) and some frozen turkey meatballs.
This is a soup that’s perfect for this time of year (or when you’re craving a bowl of soup in 90 degree weather like I sometimes do). It’s so easy to make, too! I let this cook in the slow cooker on low for most of the day. It’s easy enough to make on the stovetop, too. It made a pretty big batch that I separated into containers – one smaller one for the fridge and a big container for the freezer.
This soup is healthy, colorful, and full of Italian flavor! Use the veggies in the recipe or whatever you have on hand. Next time, I might add some fresh green beans and mushrooms!
- 1 can cannellini beans, rinsed and drained
- 1 - 12 oz. bag frozen turkey meatballs
- 17 oz. tomato bisque/soup
- 2 1/2 c. vegetable broth
- 1/2 medium-large red onion, chopped
- 2 garlic cloves, chopped
- 2 c. crinkle carrots
- 1 small bunch kale, rinsed with leaves torn and ribs removed
- 1/2 tsp. red pepper flakes
- Salt and black pepper, to taste
- Add all ingredients to a slow cooker and stir.
- Season with salt and pepper, to taste.
- Cook on low for 8 hours or more.
- Store in airtight containers in the fridge or freezer.
PIN FOR LATER