Description
This Winter Vegetable Soup is packed with flavor, featuring fresh veggies and hearty beans. It’s easy to make, healthy, and a perfect choice for a comforting meal any day.
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.
- Incorporate the minced garlic and thyme, cooking for an additional 2 minutes.
- Drain and rinse the cannellini beans, then add them to the pot along with the canned tomatoes and stock.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Add the chopped cabbage and fresh spinach, seasoning with salt and pepper. Cook for another 5 minutes until the greens are wilted.
- Serve hot with pistou, freshly grated parmesan, and crusty bread.
Notes
Feel free to customize the vegetables based on what you have in your kitchen.
For a vegan option, skip the parmesan cheese and use vegetable stock.
This soup can be made ahead and freezes well for future meals.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg