Description
A versatile and nourishing vegetable soup perfect for cold weather, packed with fiber and flavor.
Ingredients
Scale
- 2 tablespoons vegetable oil or butter
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2–3 crushed garlic cloves
- 1 tablespoon tomato paste
- 6 cups low-sodium chicken or vegetable broth
- 1 cup canned crushed tomatoes
- 1 cup dried beans (cannellini or chickpeas) or quick-cooking lentils
- 1 cup short pasta (orzo) or rice
- 1 cup heavy cream or coconut milk for creamy versions
- 1 parmesan rind or 1 tablespoon miso paste
- 2 cups fresh greens (spinach, kale)
- Acid: juice of 1 lemon or 2 tablespoons sherry vinegar
- Salt and freshly ground black pepper to taste
- Optional proteins: shredded chicken, diced ham, or smoked sausage
Instructions
- Heat a heavy pot over medium heat and add vegetable oil or butter. Wait until it shimmers before adding aromatics.
- Add diced onions, celery, and carrots; sauté for 6–8 minutes until soft.
- Stir in crushed garlic cloves and tomato paste; cook for 1 minute until fragrant.
- Add broth, canned tomatoes, beans/lentils, and bring to a simmer.
- Cook until legumes or grains are tender, about 20–30 minutes.
- Add proteins and quick-cooking ingredients in the last 5–10 minutes of cooking.
- Finish with acid, salt, and pepper to taste; drizzle with olive oil or a splash of cream just before serving.
Notes
For creaminess without dairy, blend white beans into the soup. Store garnishes separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 heaping bowl (about 2 cups)
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 10mg