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Weight Watchers Recipe of the Day: Jamie Oliver Spring Vegetable and Bean Soup
I made this Vegetable Soup with Beans recently. It's from Jamie Oliver's cookbook, Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (affiliate link). He describes it as a "lovely soup—very simple and traditional."
Spring Vegetable and Bean Soup
I don't know about simple. This vegetable soup requires a lot of chopping! But these days it's easy enough to find broccoli and cauliflower florets along with already chopped veggies in most supermarkets.
Freshly chopped broccoli and carrots
But it is delicious. And very Weight Watchers friendly too. Soups are my all-time favorite strategy for slimming down deliciously.
How Many Calories and WW Points in this Vegetarian Vegetable Bean Soup?
Each generous 2-cup serving has 154 calories and
3 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
And it is WW Simply Filling too!
How Does Jamie Make Vegetable Soup?
In the introduction to his chapter on soups, Jamie explains that the key to a good soup is cooking the vegetables for the shortest amount of time that they need in order to be soft enough to be pureed or eaten, which will give better flavor and nutritional value.
Is that why my previous vegetable soups weren't as great as this one—I simmered them too long? Who knew?
I hope you will give this Spring Vegetable Soup recipe a try and then pass it on by sharing it with, or teaching it to, at least two more people, which is what Jamie's Food Revolution is all about!
Substitutions & Variations:
This is the kind of recipe that can be varied all kinds of ways to suit your tastes and what you have on hand.
Vegetarian/Vegan
Use vegetable broth (affiliate link)
Italian-Style
Add a can of diced tomatoes, fresh basil and some broken spaghetti or other pasta.
Mexican-Style
Add diced tomatoes with chiles, substitute black or pinto beans for the cannellini beans, substitute zucchini for the broccoli and add some corn.
Heartier
Add cooked chicken, turkey or shrimp.
Starchier
Add potatoes and/or pasta, rice, barley or quinoa.
More Veg
Zucchini, peas, corn, potatoes, asparagus, whatever is in season and looks good.
Fancier
Swirl a dollop of prepared pesto into each bowl. Or add a sprinkling of fresh grated Parmesan or crispy croutons
How Can I Add More Flavor to Vegetable Soup?
I love the pure unadulterated flavor of this soup that really allows the flavors of the vegetables to shine. But everyone's tastebuds are different. I've observed through the years that one person's spicy is another person's bland.
So here are some tried and true ways to add more flavor to your soup:
- Fresh or dried herbs. Try adding basil, sage, rosemary, thyme, oregano or marjoram or some combination.
- Dried herb blends. Two of my favorites are Italian seasoning or herbs de Provence (affiliate link).
- Chile paste (such as Harissa), crushed red pepper flakes, cayenne pepper, or chopped fresh chiles are great ways to add a spicy kick.
- Curry powder, paprika or smoked paprika
- Add a Parmesan rind while the soup is simmering.
- Curry Paste (Red or green.) Thai curry paste is a great way to add flavor to soup! Mix it early on in cooking to give the flavors more time to develop.
- Vinegar or lemon juice. A tiny amount of acid will instantly brighten up the flavors of most any dish. Try adding a spoonful of lemon juice or vinegar vinegar to a bowl of dull, flat-tasting soup to perk it up.
- Pesto. Stir a spoonful of jarred or frozen pesto into a chunky vegetable soup, or swirl it on as a garnish to fancy up pureed soups.
Are You Ready To Slim Down With Soup?
Serving Suggestions
Ideas from Jamie for "pimping up your soup":
- Try grilling, toasting or baking chunky croutons or slices of ciabatta bread.
- Tear in soft fresh herbs like basil, parsley and mint.
- All sorts of different cheeses can be crumbled and grated over, or stirred in.
- Try a nice dollop of creme fraiche or sour cream on top.
If you've made this Vegetable Bean Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Healthy Jamie Oliver Vegetable Soup with Beans Recipe
This Jamie Oliver Vegetable Soup with Beans is the best vegetable soup I've ever made.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Servings (adjustable): 6
Calories: 154
Author: Martha McKinnon | Simple Nourished Living
Ingredients
- 7 cups chicken or vegetable broth (affiliate link)
- 1 can (15 ounces) diced tomatoes (optional)
- 2 teaspoons olive oil
- 2 carrots, peeled and sliced
- 2 celery stalks, peeled and sliced
- 2 medium onions, peeled and roughly chopped
- 2 garlic cloves, thinly sliced
- 1 can (14 to 15 ounces) cannellini beans
- 2 cups small broccoli florets
- 2 cups small cauliflower florets
- 7 cups spinach leaves (about 7 ounces)
- 2 large ripe tomatoes, roughly chopped
- sea salt and freshly ground black pepper
- extra virgin olive oil (affiliate link) and freshly ground Parmesan for serving (optional)
Instructions
Put the broth and canned tomatoes, if using, in a saucepan and heat until boiling.
Meanwhile, Put a large deep soup pot on medium heat and add 2 teaspoons of olive oil. Add the carrots, celery, onions and garlic and stir them together with a wooden spoon (affiliate link). Place the lid on askew and cook them until the carrots have softened but are still holding their shape and the onion is lightly golden, about 10 minutes. (You'll want to give them a stir every so often so they don't begin to stick or burn.)
Add the boiling broth to the vegetables in the soup pot. Add the beans, broccoli, cauliflower and chopped fresh tomatoes. Stir and bring to a boil. Reduce the heat and simmer with the lid on for 10 minutes.
Add the spinach and cook for 30 seconds more, then remove pot from the heat.
If you like a thicker soup, take out half of it, give it a whirl in a blender (affiliate link) and then stir it back into the pot. (Alternatively, give it a blitz with an immerstion/stick blender (affiliate link). Season to taste with salt and pepper.
Ladle into serving bowls and top with a drizzle of extra virgin olive oil (affiliate link) and a sprinkle of Parmesan cheese, if desired.
Equipment
Recipe Notes
Ideas from Jamie for "pimping up your soup"
- Try grilling, toasting or baking chunky croutons or slices of ciabatta bread
- Tear in soft fresh herbs like basil, parsley and mint
- All sorts of different cheeses can be crumbled and grated over, or stirred in
- Try a nice dollop of creme fraiche or sour cream on top
Serving size: 2 cups
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
3 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
Nutrition Facts
Easy Healthy Jamie Oliver Vegetable Soup with Beans Recipe
Amount Per Serving (2 cups)
Calories 154Calories from Fat 34
% Daily Value*
Fat 3.8g6%
Carbohydrates 21.9g7%
Fiber 7.5g30%
Protein 11.2g22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: healthy vegetable soup, vegetable bean soup, vegetarian soup
Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!
Source: adapted from Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (affiliate link) by Jamie Oliver.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Easy Healthy WW Friendly Vegetable Soup Recipes
- WW 0 Points Vegetable Soup
- Easy Baked Bean Soup Recipe
- Simple Garden Vegetable Soup
- Slow Cooker Mexican Meatball Soup Recipe
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
More about Martha McKinnon
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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