first class vegetable soup vest

vegetable soup

yummy
Popular Recipes

Vegetable Soup

Vegetable soup is such a delight because of how flexible the recipe can be. You can swap russet potatoes for sweet potatoes, add yellow squash instead of zucchini, or even toss in a handful of herbs.

Ingredients

  • 2 Tbsp. olive oil, plus more for serving
  • 2 carrots, chopped
  • 2 pieces celery, chopped
  • 1 medium yellow onion, chopped
  • 1 sweet potato (about 8 oz.), peeled and diced
  • 1 tsp. kosher salt, divided
  • 4 cloves garlic, chopped
  • 6 c. vegetable broth
  • 1 14.5-oz. can crushed tomatoes
  • 1 8.75-oz. can corn, drained
  • 1 1/2 c. frozen, cut green beans
  • 1 medium zucchini, chopped
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 2 tsp. Italian seasoning
  • 1 5-oz. bag baby spinach
  • 1/2 tsp. black pepper, to taste

Direction

  1. Heat a large Dutch oven over medium-high heat. Add the olive oil, then carrots, celery, onion and sweet potato. Season with 1/2 teaspoon salt. Cook 8 to 10 minutes, until slightly softened. Add the garlic and cook 2 more minutes. 
  2. Add the stock, tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning. Return to a simmer, then reduce heat to medium. Cook at a low simmer, stirring occasionally, until the zucchini and green beans are tender, 12 to 15 minutes. Add the spinach and stir to wilt.
  3. Season with the remaining 1/2 teaspoon salt and black pepper. Serve in bowls drizzled with more olive oil.