My friend Currié has made this soup for us a few times and it’s delicious. It’s full of great veggies, it’s extremely easy to make, and tastes great. My children absolutely love this soup which makes me happy because it’s full of vegetables! I have had a terrible cold since I returned from Idaho. I was craving an easy meal that was healthy and full of vitamins and I instantly thought of Currié’s soup. It was delicious for dinner with a green salad and fresh-baked bread. I had the leftovers for lunch today and it tasted fantastic. Thank you for a wonderful recipe Currié – it totally made me feel better.
- 1 tsp olive oil
- 1/2 sweet yellow onion, diced
- 2 carrots, diced
- 3 celery, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 cloves of garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1 14 oz can of diced tomatoes with juices
- 1 15 1/2 oz can of cannellini beans or white beans, drained and rinsed
- 6 cups of vegetable or chicken stock (I used chicken)
- Sea salt and pepper to taste
- 2 cups of baby spinach
- Parmesan cheese (optional)
How to Make a Vegetable Soup
Heat a Dutch oven over medium heat with olive oil. Add the onion once it’s warm and sauté for 2 minutes then add the minced garlic and stir constantly for 60 seconds.
Add the carrot, celery, thyme, sage, diced tomatoes, and chicken broth.
Place half of the beans in a bowl and mash. Pour the mashed beans and the remainder of the whole beans into the Dutch oven and stir, mixing everything together, season with sea salt and black pepper.
Simmer on medium-low heat for 45-60 minutes(depending on how soft you like your veggies). Add the spinach, zucchini, and squash, taste, and re-season if needed. Cook for an additional 3-4 minutes. Serve with Parmesan cheese sprinkled on top (if desired). Enjoy.