Description
This Winter Vegetable Soup is packed with flavor and nutrition. Easy to make, it includes fresh vegetables like carrots, potatoes, and greens, making it the ideal comfort food for chilly evenings.
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 cook the chopped onion, carrots, celery, parsnip, and both types of potatoes for 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 to the pot along with canned tomatoes and stock.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in chopped cabbage and spinach, seasoning with salt and pepper. Cook for another 5 minutes.
- Serve with pistou, grated parmesan cheese, and crusty bread.
Notes
Feel free to use any seasonal vegetables you have on hand.
This soup can be stored in the refrigerator for up to 3 days, and it also freezes well.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg