If you’re craving a hearty, warming meal that’s bursting with flavour and goodness, look no further than this Slimming World friendly Italian Bean and Vegetable Soup. Packed with wholesome vegetables, tender potatoes, and protein-rich beans, this soup is the ultimate comfort food that keeps you on plan and satisfied.
Perfect as a light lunch, a starter, or even a main meal, this slimming-friendly recipe is easy to make and budget-friendly. It’s a fantastic way to pack in your veggies while enjoying a bowl of cosy, Italian-inspired flavours. Whether you’re batch-cooking for the week or looking for something to freeze for busy days, this soup ticks all the boxes.
Why You’ll Love This Italian Bean and Vegetable Soup
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Slimming-Friendly
With 0 Syns on Slimming World and low WW Points, it fits perfectly into your healthy eating plan. -
Nutrient-Packed
Filled with vegetables like kale, potatoes, carrots, and swede, it’s a powerhouse of vitamins and fibre. -
Protein-Rich
The Italian beans provide a great source of plant-based protein to keep you fuller for longer. -
Quick and Easy
Ready in just 40 minutes, it’s perfect for busy weeknights or quick lunches. -
Freezer-Friendly
Batch cook and freeze portions for those days when you need a comforting, ready-to-eat meal. -
Budget-Friendly
Made with affordable, simple ingredients, it’s a great option for families or meal preppers. -
Naturally Vegan and Gluten-Free
Inclusive for various dietary needs without requiring substitutions or adjustments. -
Customisable
You can easily adapt the recipe by swapping vegetables, adding spices, or using a different type of bean. -
Hearty and Satisfying
Despite being low in calories, it’s filling and warming, making it perfect for colder days or light dinners.
Batch Cook – Storage Information
In the Fridge: Store in an airtight container for up to 3 days. Reheat on the hob or in the microwave until piping hot.
In the Freezer: Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving.
Can This Recipe Be Adapted?
Absolutely! This Italian Bean and Vegetable Soup is incredibly versatile and can be easily adapted to suit your tastes, dietary preferences, or the ingredients you have on hand. Here are some ideas:
Swap the Vegetables
- Don’t like swede? Use sweet potato, parsnip, or turnip instead.
- Replace kale with spinach, cavolo nero, or shredded cabbage for a different green.
- Add extra vegetables like courgette, leeks, or butternut squash for more variety.
Change the Beans
- Swap Italian mixed beans for chickpeas, lentils, or butter beans.
- Use dried beans instead of tinned—just soak and cook them beforehand.
Boost the Flavour
- Add a splash of balsamic vinegar or Worcestershire sauce for depth.
- Sprinkle with fresh herbs like parsley or basil for a fresh finish.
- Stir in a little pesto for an Italian twist (adjust Syns for Slimming World).
Make It Spicy
- Add a pinch of red chilli flakes or cayenne pepper for a warming kick.
- Stir in a dash of hot sauce for those who like extra heat.
Make It Creamy
- Blend a portion of the soup for a thicker, creamier texture without adding cream.
- Stir in a spoonful of fat-free yoghurt or quark for a creamy consistency while keeping it slimming-friendly.
Add Some Grains or Pasta
- For a more filling dish, stir in some cooked pasta, pearl barley, or brown rice.
- Slimming World-friendly orzo works beautifully for an Italian-inspired touch.
Change the Stock Base
- Use chicken stock instead of vegetable stock for a non-vegan option.
- Add a splash of white wine or non-alcoholic wine (Syn accordingly) to the stock for added flavour.
Make It Heartier
- Add shredded cooked chicken, turkey, or prawns for extra protein.
- Stir in some low-fat sausage slices or plant-based sausage for a comforting twist.
Kid-Friendly Adaptations
- Keep the seasoning mild and add the spices or herbs later for adult portions.
- Blend the soup to create a smoother texture for picky eaters.
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Italian Bean and Vegetable Soup
- 200g Potatoes [Peeled, Diced]
- 1 Carrot [Peeled, Diced]
- 1 Celery Stalk [Sliced]
- 200g Swede [Peeled, Diced]
- 100g Green Beans [Trimmed, Chopped]
- 100g Kale [Shredded]
- 1 Onion [Peeled, Diced]
- 400g Tin Cannellini Beans [Drained, Rinsed]
- 1.2 Litres Vegetable Stock
- 2 Garlic Cloves [Crushed]
- ½ tsp Dried Basil
- ¼ tsp Dried Oregano
- ¼ tsp Dried Thyme
- Salt and black pepper, to taste
- Low-calorie cooking spray
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Prepare the base:Spray a large saucepan with low-calorie cooking spray and place over medium heat. Add the onion, celery, carrot, and garlic, and sauté for 5 minutes until softened. Add a splash of stock if the ingredients stick.
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Add the root vegetables:Stir in the potato and swede, cooking for another 2–3 minutes.
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Add the stock and herbs:Pour in the vegetable stock and stir in the Italian herbs. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
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Add the remaining vegetables and beans:Stir in the green beans, kale, and cannellini beans. Simmer for another 10 minutes, or until all the vegetables are tender.
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Season and serve:Season with salt and black pepper to taste.
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