There is nothing more comforting than a warm bowl of soup on a chilly day. This Healing Greens Soup will not only warm you up, but will also nourish you with good-for-you ingredients like kale, zucchini, beans, and herbs. Soups filled with vegetables can also be hearty and satisfying, just like this Green Goddess Soup that has spinach, potatoes, zucchini and onion, or my digestion-boosting Debloat Detox Vegetable Soup. Other cozy soups you will love filled with veggies and beans are Mama’s Minestrone Soup and Three Bean 20-Minute Chili.
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Notes on Ingredients
- Jasmine Rice: Use dry rice, not pre-cooked. Any type of rice is fine–brown, basmati, etc.
- Kale: I used curly kale which wilts down to get soft but not mushy.
- Cannellini Beans: White beans go really well in this soup, but feel free to use any kind of bean you have on hand like chickpeas or pinto beans. You need 1 15 oz can of any kind.
- Vegetable Broth: Any type of broth works.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Healing Greens Soup?
- Saute the onion in a large pot with olive oil until the onion is translucent.
- Add the zucchini and cook for another 5 minutes.
- Add in kale, beans, parsley, dill, rice, salt, pepper and vegetable broth. Stir.
- Bring to a boil then cover and cook for 20 minutes.
- Serve with thick crusty bread and enjoy!
- Step 1: First, add the olive oil to a large pan and sauté the onion until translucent.
- Step 2: Then, add zucchini and sauté for another 5 minutes until cooked.
- Step 3: Add the rice, kale, beans, parsley, dill, salt, pepper, and vegetable broth.
- Step 4: Next, stir and bring to a boil.
- Step 5: Cover and let the soup cook for 20 minutes.
- Step 6: Lastly, serve with bread and enjoy hot!
Commonly Asked Questions
Any type of kale works! Curly kale or dinosaur kale will both be delicious.
Bonafide Provisions has the best tasting and cleanest vegetable broth, but you can use any kind.
Definitely! You can reheat the soup for up to 4 days. Soup makes great meal prep because it actually gets better over time as the flavors combine.
Sure, you can substitute brown rice, purple rice, basmati, or even another grain like quinoa instead of Jasmine for this soup. The cook time may vary slightly so be sure to taste the soup and make sure the grain is fully cooked.
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Extra Helpful Tips
- Chop up the kale, zucchini and onions ahead of time to make adding them to the soup easy.
- Cut the onions and zucchini to be about the same size so they cook evenly.
- Use a “crustier” bread for dipping in the soup so it does not become too mushy.
- Make my Creamy Green Goddess Soup next!
How to Store
Store the Healing Greens Soup in an airtight container for up to 4 days in the fridge. To reheat, use a microwave or pour into a pot and heat on the stovetop.
If you tried this Healing Greens Soup or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Healing Greens Soup
Equipment
Ingredients
- 1 diced yellow onion
- 2 tablespoon olive oil
- 2 cups kale roughly chopped
- 1 cup zucchini diced
- 1 can cannellini beans rinsed and drained
- ⅓ cup parsley chopped
- ½ cup jasmine rice dry
- ¼ cup dill chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 32 oz vegetable broth cartons
- bread from a bakery for dipping
Instructions
- Bring a large soup pot to medium heat and add olive oil and onion. Saute until the onion is translucent. Add in zucchini and saute for another 5 minutes until the zucchini is golden.
- Add in kale, beans, parsley, dill, rice, salt, pepper and vegetable broth. Stir.
- Bring to a boil then cover and cook on low stirring occasionally for 20 minutes.
- Serve with crusty good bread and enjoy!
Notes
- Chop up the kale, zucchini and onions ahead of time to make adding them to the soup easy.
- Cut the onions and zucchini to be about the same size so they cook evenly.
- Use a “crustier” bread for dipping in the soup so it does not become too mushy.
Serena Sawka says
So good, just finished my first bowl, easy and nutritious AND tasty. Thank you!! I seriously love all your recipes.
Taylor says
Hi! Taylor from team HealthyGirl here!
Thank you so much! So glad you enjoyed it!
Haze Mac says
I will be making this soup it sounds simple and delicious, I may be substituting spinach for the kale as that is what I have on hand right now, I will definitely update you when I prepare this soup 😊
Taylor says
Hi! Taylor from team HealthyGirl here!
Hope you loved it!
Denette says
Had this for lunch and enjoyed it. I didn’t have cannellini beans so used red kidney and later added an extra can for more bulk. I thought I would regret adding the kale when I added the rice but it was fine. This was quick to chop up and then some easy simmering time while I did some other things. Thanks
Seleste Esparza says
Thank you for sharing your recipe. Looking forward to trying it out. I have a question, when adding rice, is it raw or cooked? Thanks for your reply.
Taylor From HealthyGirl Kitchen says
raw not cooked yet when adding it in.
Loz says
Sorry to be this person but is there a recommended alternative to dill? Just can’t stand the flavour! Thanks 🙂
Taylor From HealthyGirl Kitchen says
No problem! Any other herb you prefer will work.
kelly says
i LOVE this soup. i crave it – especially when i am feeling under the weather. SO GOOD.
Cayla says
So good! And so quick and easy. Even my husband loves this recipe 🙂
Melissa B. says
This soup recipe is amazing! It’s easy, affordable, and delicious (like many of Danielle’s recipes 😋). I’d say the dill is really the star of the show so don’t leave it out! I made my last batch with dino kale which added such depth to the flavor. Enjoy!
Allie Loertscher says
Love the recipe! I wish I knew exact nutrition info since I’m on a weight loss journey and am currently tracking my food.
Taylor From HealthyGirl Kitchen says
Hi! Feel free to use an app like My Fitness Pal.
kelly says
i LOVE this recipe. it hits the spot when youre under the weather, and i crave it even when I’m not under the weather 😉 i have a pot of it waiting to share with my boyfriend for a wild friday night in. 😉
Jordan says
Really good! Mine was very soupy, though, whereas yours looks more like a thick stew. I added 8 cups of veggie broth as instructed. Maybe next time I’ll use less?
Jackie Dale says
Made for dinner tonight and it was amazing! The husband even said it was delicious!
Deanna says
The bread looks so good, what kind is it?
Taylor From HealthyGirl Kitchen says
sourdough baguette!
KimM says
I didn’t read the ratings before making this recipe, which is unusual. Found the recipe yesterday and my hubs came home sick last night. I had the ingredients delivered this morning and made the soup for lunch – so good! My zucchini was a little larger, so I added a little extra and did the same for the kale (hate to throw out good veggies!). It was really delicious and I found the dill to be the star here. Thank you!
Rosanne says
This soup is a favorite of mine and very easy and quick to make. I make it often. Thank you for this recipe!
Jordan Stacy says
This soup was easy and healing, perfect for my sick fiancé! We enjoyed it with some fresh bread. Love how many veggies were packed into the soup.