Description
This Winter Vegetable Soup features a delightful blend of fresh vegetables and beans, creating a hearty and flavorful dish that’s simple to prepare. It’s an ideal choice for a quick dinner or a comforting healthy meal, perfect for cozy evenings.
Ingredients
Scale
- 3 tbsp olive oil
- 1 onion chopped
- 3 carrots chopped
- 2 sticks celery chopped
- 1 parsnip peeled and chopped
- 1 small sweet potato peeled and chopped
- 2 large potatoes chopped
- 2 cloves garlic minced
- 1/2 tbsp dried thyme or 1 tbsp fresh thyme
- 400 g cannellini beans canned
- 400 g canned tomatoes
- 600 ml vegetable stock or chicken stock
- 250 g green cabbage chopped
- 150 g fresh spinach
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion, carrots, celery, parsnip, and both types of potatoes. Cook for 10-15 minutes, stirring frequently, until softened.
- Stir in the minced garlic and thyme, cooking for an additional 2 minutes.
- Drain and rinse the canned cannellini beans, then add them along with the canned tomatoes and stock to the pot.
- Bring the mixture to a boil, then reduce to a simmer for 20 minutes.
- Add the chopped cabbage and spinach, seasoning with salt and pepper. Cook for another 5 minutes until the greens are wilted.
- Serve the soup with a dollop of pistou and freshly grated parmesan cheese, alongside some crusty bread.
Notes
Feel free to add any seasonal vegetables you have on hand.
The soup can be prepped ahead of time and stored in the refrigerator for up to three days.
Add a splash of lemon juice for brightness before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg