Description
This Winter Vegetable Soup is crafted for comfort with its rich flavors and simple preparation. Packed with nutritious vegetables, it’s an excellent choice for a healthy meal or quick dinner option.
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
- In a large saucepan, heat the olive oil and sauté the onion, carrots, celery, parsnip, and both types of potatoes for about 10-15 minutes, stirring frequently.
- Add minced garlic and thyme, cooking for an additional 2 minutes.
- Drain and rinse the cannellini beans, then add them along with canned tomatoes and stock to the pot.
- Bring the mixture to a boil, then reduce to a simmer for 20 minutes.
- Stir in cabbage and spinach, seasoning with salt and pepper. Cook for another 5 minutes.
- Serve hot topped with pistou, freshly grated parmesan cheese, and crusty bread on the side.
Notes
For added flavor, use homemade vegetable or chicken stock.
Feel free to swap in your favorite seasonal vegetables.
This soup can be made ahead and reheats wonderfully.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg