Description
A hearty vegetable soup packed with flavor and nutrition to warm you up on cold evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 bay leaf
- 1 14-ounce can diced tomatoes, undrained
- 6 cups low-sodium vegetable or chicken broth
- 1 15-ounce can cannellini or navy beans, drained and rinsed
- 3 cups chopped hearty greens (kale, Swiss chard, or spinach)
- 1 cup small pasta shapes or cooked rice (optional)
- 2 tablespoons lemon juice or a splash of vinegar to finish
- Optional toppings: grated Parmesan, toasted seeds, chopped parsley
Instructions
- Heat the olive oil in a heavy pot over medium heat.
- Add the diced onion, carrot, and celery; sauté for 6 to 8 minutes until softened and the onion is translucent.
- Stir in the garlic, salt, pepper, and thyme; cook for 30 seconds until fragrant.
- Pour in the diced tomatoes and broth, add the bay leaf, and bring to a gentle boil.
- Reduce heat to a simmer and cook for 15 minutes to meld flavors.
- Add the beans and pasta or rice if using; simmer another 8 to 12 minutes until the pasta is tender.
- Stir in the greens and cook for 2 to 4 minutes until wilted.
- Remove the bay leaf, finish with lemon juice, and adjust salt and pepper to taste.
- Serve hot with optional toppings.
Notes
Add a drizzle of good olive oil or a grating of Parmesan right before serving for extra flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg