Description
This Winter Vegetable Soup brings together the flavors of fresh vegetables and beans, creating a comforting dish that’s perfect for chilly days. With simple prep and wholesome ingredients, it’s an effortless way to enjoy a healthy meal or quick dinner.
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.
- Mix in minced garlic and thyme, cooking for an additional 2 minutes.
- Drain and rinse cannellini beans; add them along with canned tomatoes and vegetable stock to the saucepan.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the chopped cabbage and spinach, seasoning with salt and pepper. Cook for another 5 minutes.
- Serve hot with pistou, grated parmesan cheese, and crusty bread.
Notes
You can substitute vegetable stock with chicken stock for a richer flavor.
Feel free to adjust the vegetables according to what you have on hand. Try adding peas or green beans for extra texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg