This week enjoy healthy vegetable soup. A perfect healthy meal to enjoy while the weather is so frigid!
Prep Time: 8 min Total: 8 mins Servings = 3 qt.
Calories: 473 kcal Protein: 20 g Carbohydrates: 62 g Fat: 12 g
Ingredients/ Equipment:
- 2 Tbsp. olive oil, plus more for serving
- 2 carrots, chopped
- 2 pieces 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
Directions:
- Heat a large Dutch oven over medium-high heat. Add the olive oil, then carrots, celery, onion and sweet potato. Season with 1/2 teaspoon salt. Cook 8 to 10 minutes, until slightly softened. Add the garlic and cook 2 more minutes.
- Add the stock, tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning. Return to a simmer, then reduce heat to medium. Cook at a low simmer, stirring occasionally, until the zucchini and green beans are tender, 12 to 15 minutes. Add the spinach and stir to wilt.
- Season with the remaining 1/2 teaspoon salt and black pepper. Serve in bowls drizzled with more olive oil.
You can find the full recipe at thepioneerwomen here!
