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Chock Full o’Vegetable Soup
This soup is packed with vegetables and flavor. The cannellini beans add protein and fiber. It’s like a meal in a bowl!
Servings: 6 - 8 | Prep time: 20 min | Cook time: 1 hour
INGREDIENTS
1 tablespoon olive oil
4 cloves minced garlic
20 basil leaves, chopped
1 large onion, chopped
5 carrots, diced or thinly sliced
2 large russet potatoes, peeled and diced
8 ounces white mushrooms, sliced
1 (15-ounce) can diced tomatoes
4 cups vegetable broth
2 cups water
2 teaspoons salt
1/4 teaspoon black pepper
1 (15-ounce) can organic cannellini beans
1/3 cup small pasta like ditalini (optional)
4 ounces baby spinach
DIRECTIONS
Heat the olive oil in a large stockpot over medium heat. Add the garlic and basil and cook for 1 minute. Add the onions and carrots and sauté for a few minutes. Add the potatoes and continue to cook for an additional 3-4 minutes. Next, add the mushrooms and diced tomatoes and mix with the other vegetables.
Add the vegetable broth, water, salt and pepper and cook for 30 minutes. Add the cannellini beans and pasta and cook for an additional 15 minutes.
Add the spinach and cook for a few minutes until wilted. Season to taste with salt and pepper and serve.
Add the vegetable broth, water, salt and pepper and cook for 30 minutes. Add the cannellini beans and pasta and cook for an additional 15 minutes.
Add the spinach and cook for a few minutes until wilted. Season to taste with salt and pepper and serve.
