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Quick and Adaptable Vegetable Soup


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  • Author: james-carter
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings 1x
  • Diet: Vegetarian

Description

A nutrient-dense, cost-effective soup that’s perfect for cold weather, made with pantry-friendly ingredients and packed with flavors.


Ingredients

Scale
  • 1 tablespoon neutral oil (canola or light olive oil)
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 pound mixed mushrooms or a cup of dried mushrooms, rehydrated
  • 1 can (14–15 oz) diced tomatoes, with juices
  • 6 cups good-quality broth (vegetable, chicken, or beef)
  • 1 can (15 oz) cannellini beans or chickpeas, drained and rinsed
  • 1 cup short pasta or rice (optional)
  • 2 cups chopped hardy greens (kale, collards, or savoy cabbage)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Lemon wedges, grated Parmesan, chili flakes, and fresh parsley for finishing

Instructions

  1. Heat the oil in a large heavy pot over medium heat; add the onion, carrots, and celery and sauté until softened and just starting to brown, about 6 to 8 minutes.
  2. Add the garlic and mushrooms and cook 3 to 4 minutes until the mushrooms release their liquid and reduce.
  3. Stir in the diced tomatoes, thyme, bay leaf, and a generous pinch of black pepper; let the mixture simmer for 2 minutes.
  4. Pour in the broth and bring to a simmer; if adding pasta or rice, add it now and cook according to package time, usually 8 to 12 minutes.
  5. Stir in the beans and chopped greens, simmer for 2 to 3 minutes until greens wilt and beans are heated through.
  6. Taste and adjust salt and acidity with a splash of lemon if needed; remove the bay leaf.
  7. Ladle into bowls and finish with grated Parmesan, chili flakes, and parsley.

Notes

Finish each bowl individually for fresh garnishes and contrast in textures.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Global

Nutrition

  • Serving Size: 1.5 to 2 cups
  • Calories: 300
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 15g
  • Cholesterol: 0mg