Nourishing Veggie Soup
Vanessa
December 24, 2024
easy
Why You’ll Love It:
- Packed with Vegetables: This soup is brimming with nutritious veggies, making it a great way to meet your daily vegetable intake.
- Protein-Rich: The cannellini beans add a creamy texture and are a fantastic source of plant-based protein.
- Comforting and Satisfying: With the addition of pasta, this soup is filling and perfect for a cozy meal.
- Easy to Customize: Feel free to swap in your favorite veggies or add spices to make it your own!
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Ingredients
Adjust Servings
| 1 tablespoons olive oil | |
| 1 onion, chopped | |
| 2 carrots, peeled and chopped | |
| 2 celery stalks, chopped | |
| 2 garlic cloves, minced | |
| 1 russet potato, peeled and cubed | |
| 1 zucchini, diced | |
| 1 yellow squash, diced | |
| 1 (14-ounce) can diced tomatoes | |
| 1 fresh rosemary sprig | |
| 2 (15-ounce) can mini cannellini beans, drained and rinsed | |
| 2 (14-ounce) cans low-sodium vegetable broth | |
| Sprinkle of Parmesan cheese | |
| 2 tablespoons chopped fresh Italian parsley leaves | |
| Optional: 1 cup ditalini pasta |
Directions
1.
Prep the Vegetables: Use a food processor to finely dice the onion, carrots, celery, zucchini, yellow squash, and potato for a quicker prep.
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2.
Sauté the Vegetables: Heat olive oil in a large, heavy pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the carrots, celery, zucchini, yellow squash, and potato, and sauté for another 5 minutes until they begin to soften. Finally, add the minced garlic and sauté for an additional 30 seconds, stirring constantly to prevent it from burning.
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3.
Add Tomatoes and Herbs: Stir in the diced tomatoes and fresh rosemary sprig. Simmer until the zucchini and squash are tender and the tomatoes break down, about 10 minutes.
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4.
Blend the Beans: In a blender or food processor, blend 1 can of the cannellini beans with 1/4 cup of vegetable broth until almost smooth.
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5.
Combine and Simmer: Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer until the potato is tender, stirring occasionally, about 15 minutes.
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6.
Finish the Soup: Stir in the whole beans and chopped parsley. If using, add the ditalini pasta and simmer until the beans and pasta are heated through and the soup thickens, about 2 minutes. Season with salt and pepper to taste.
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7.
Serve:Sprinkle of Parmesan cheese and rosemary sprig (the leaves will have fallen off the stem). Ladle the soup into bowls and serve warm.
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Notes
Wishing you vibrant health and endless energy; may each day bring you joy and wellness!
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