Description

This Winter Vegetable Soup is bursting with flavor from fresh vegetables, cannellini beans, and herbs, making it a comfort food favorite for any occasion. Perfect for a quick, healthy meal that warms the soul!

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

Notes

For deeper flavor, consider using vegetable stock if you want a vegetarian option.
Feel free to add any seasonal vegetables you have on hand to customize the soup.
This soup stores well in the fridge for up to five days, making it perfect for meal prep.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 4g
Sodium: 460mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg