Vegetable Soup
Servings 6
Equipment
- Large Dutch oven
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
Instructions
- 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.