Description
This Winter Vegetable Soup offers a delightful combination of fresh veggies and beans, making it a wholesome meal perfect for chilly days. Easy to prepare and brimming with flavor, it’s a go-to choice for quick dinners or healthy lunches.
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
- Heat olive oil in a large saucepan, then add chopped onion, carrots, celery, parsnip, and both types of potatoes. Cook for 10-15 minutes, stirring frequently.
- Add minced garlic and thyme, cooking for an additional 2 minutes.
- Drain and rinse the cannellini beans, mixing them with canned tomatoes and stock in the pot.
- Bring the mixture to a boil, then let it simmer for 20 minutes. Stir in chopped cabbage and spinach, seasoning with salt and pepper, and cook for another 5 minutes.
- Serve hot with a spoonful of pistou, freshly grated parmesan cheese, and crusty bread on the side.
Notes
For a vegetarian version, ensure the vegetable stock is used instead of chicken stock.
This soup can be stored in the refrigerator for up to three days, making it great for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 267
- Sugar: 4g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg