Description

Warm up with this delightful Winter Vegetable Soup, packed with nutritious vegetables and beans. It’s simple to prepare and the perfect comfort food for quick dinners or a healthy meal.

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 onion, carrots, celery, parsnip, and both types of potatoes. Cook for 10-15 minutes, stirring frequently until softened.
Incorporate minced garlic and thyme. Cook for an additional 2 minutes.
Drain and rinse the cannellini beans, then add them along with the canned tomatoes and stock to the pan.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Stir in the chopped cabbage and spinach, seasoning with salt and pepper. Cook for another 5 minutes.
Serve hot, topped with a spoonful of pistou, grated Parmesan cheese, and crusty bread on the side.

Notes

Feel free to customize the vegetables based on what you have on hand.
For extra flavor, consider adding some herbs like parsley or basil.
This soup can be made in advance and stored in the refrigerator for up to three days.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 3g
Sodium: 400mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg