Vegetable Soup

My friend Currié has made this easy vegetable soup recipe for us a few times, and it’s delicious. It’s full of great veggies, it’s extremely easy to make, and it tastes great. My children absolutely love this soup, which makes me happy because it’s full of vegetables! I have a terrible cold and was craving an easy, healthy meal that was full of vitamins, and I instantly thought of Currié’s veggie soup recipe. It was easy to make and tasted great with a green salad and fresh-baked bread.

Vegetable Soup

Ingredients:

• 1 tbsp olive oil
• ½ yellow onion, diced
• 2 carrots, diced
• 3 celery, diced
• 2 cloves of garlic, minced
• 1 tsp dried thyme
• ½ tsp dried sage
• 6 cups of vegetable broth or chicken broth
• 1 (14-oz) can of diced tomatoes with juices
• 1 (15.5-oz) can of cannellini beans or white beans, drained and rinsed
• Small parmesan rind (optional, but adds a lot of flavor)
• 1 bay leaf
• Sea salt and freshly cracked black pepper, to taste
• 1 zucchini, diced
• 1 yellow squash, diced
• 2 cups of baby spinach

Serving:

• Parmesan cheese, grated
• Lemon wedges

How to Make a Vegetable Soup

Heat a Dutch oven over medium heat with olive oil. Add the onion, carrot, and celery and cook, stirring often, for 2 minutes.

Add the garlic, thyme, and sage, and cook, stirring constantly, for 1 minute.

Add the chicken broth and tomatoes.

Place half the beans in a bowl and mash. Add the mashed beans and the remaining whole beans to the Dutch oven and stir.

Add the parmesan rind and bay leaf, then season with sea salt and freshly cracked black pepper.

Simmer over medium-low heat for 45-60 minutes(depending on how soft you like your veggies).

Add the zucchini, squash, and spinach. taste, and re-season if needed.

Cook for an additional 5 minutes.

Remove the bay leaf and Parmesan rind.

Ladle into bowls and serve with Parmesan cheese and lemon wedges. Enjoy.