Description

Warm up with this delightful Winter Vegetable Soup, featuring a medley of fresh vegetables, beans, and flavorful herbs. It’s a simple yet hearty dish that makes a perfect quick dinner or healthy meal for the whole family.

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

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Instructions

Heat olive oil in a large saucepan over medium heat.
Add chopped onion, carrots, celery, parsnip, and both types of potatoes, cooking for 10-15 minutes while stirring frequently.
Stir in minced garlic and thyme, cooking for an additional 2 minutes.
Drain and rinse the cannellini beans. Add them to the pot along with the tomatoes and stock.
Bring the mixture to a boil, then simmer for 20 minutes.
Incorporate chopped cabbage and spinach, seasoning to taste with salt and pepper. Cook for another 5 minutes.
Serve with a spoonful of pistou, a sprinkle of freshly grated parmesan cheese, and crusty bread on the side.

Notes

Feel free to use any seasonal vegetables you have on hand.
For added flavor, consider adding herbs like rosemary or bay leaf during cooking.
This soup can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 5g
Sodium: 500mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg