Description
This Winter Vegetable Soup combines rich flavors from fresh vegetables like carrots, potatoes, and greens. It’s easy to make, healthy, and perfect for a quick dinner or light lunch.
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 olive oil in a large saucepan over medium heat.
- Add chopped onion, carrots, celery, parsnip, and both types of potatoes. Cook for 10-15 minutes, stirring frequently.
- Incorporate minced garlic and thyme; continue cooking for another 2 minutes.
- Drain and rinse the cannellini beans. Add them along with canned tomatoes and stock to the pan.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Add chopped cabbage and spinach, season with salt and pepper, and cook for an additional 5 minutes.
- Serve the soup hot with a spoonful of pistou, a sprinkle of parmesan cheese, and crusty bread on the side.
Notes
Feel free to substitute any of the vegetables with what you have on hand.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Adjust seasoning to your taste and consider adding a touch of chili flakes for heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg