Vegetable Soup

Introduction

This hearty vegetable soup is packed with a variety of veggies, beans, and rich flavors. It’s an easy, healthy meal that comes together in under 30 minutes, perfect for busy weeknights or a light lunch. The recipe is versatile, allowing you to substitute ingredients based on what you have available in your fridge and freezer.

Ingredients

• 2 Tbsp. olive oil, plus more for serving
• 2 carrots, chopped
• 2 pieces of 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 cups vegetable broth
• 1 (14.5-oz.) can crushed tomatoes
• 1 (8.75-oz.) can corn, drained
• 1 1/2 cups 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

Instructions

1. Cook the Vegetables: Heat a large Dutch oven over medium-high heat. Add the olive oil, then the chopped carrots, celery, onion, and sweet potato. Season with 1/2 teaspoon of salt. Cook for 8 to 10 minutes until the vegetables are slightly softened. Add the chopped garlic and cook for an additional 2 minutes.
2. Add Broth and Vegetables: Pour in the vegetable broth, crushed tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning. Bring the mixture to a simmer, then reduce the heat to medium. Cook at a low simmer, stirring occasionally, for 12 to 15 minutes until the zucchini and green beans are tender.
3. Add Spinach and Season: Add the spinach to the pot and stir to wilt. Season the soup with the remaining 1/2 teaspoon of salt and black pepper to taste.
4. Serve: Serve the soup in bowls, drizzled with a little more olive oil if desired. For a thicker soup, you can remove 2 cups of the soup and blend it until smooth before adding it back into the pot.

Conclusion

This vegetable soup is a warm, comforting dish filled with healthy ingredients. It’s highly adaptable, allowing you to use whatever vegetables you have on hand. The leftovers store well in the fridge for up to four days or can be frozen for up to three months, making it a convenient option for meal prep. Enjoy it on a cold day with a slice of crusty bread or a batch of corn muffins.