Hearty Vegetable Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 Tablespoons extra virgin olive oil
  • 3 garlic cloves, chopped
  • ¼ to ½ teaspoon red pepper flakes (the upper end of this is pretty spicy)
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 carrots, peeled and chopped
  • 1 zucchini, chopped
  • 3-4 cups organic chicken or vegetable stock
  • 1 15-ounce can diced tomatoes (I use no added salt with basil, onion flavor)
  • 1 8-ounce can tomato sauce
  • 1 15-ounce can small white beans (Cannellini or Great Northern white beans)
  • 1 10 ounce box frozen cut beans
  • Salt and pepper
  • Handful of fresh basil leaves, chopped
  • Grated Parmigiano-Reggiano
Instructions
  1. Add olive oil to a large pot. Add the garlic, red pepper flakes, stir. Then add the onions, carrots, celery and zucchini. Cook for 10 minutes
  2. Add the stock (or broth), tomatoes, tomato sauce, white beans and the frozen green beans.
  3. Bring the soup to a bubble and season with salt and pepper to taste. Simmer for ~5-10 minutes. Add additional broth if needed.
  4. Turn off heat. Ladle into bowls and top with chopped basil and grated cheese. Serve with crusty bread or grilled cheese.
Notes
This soup is great because you can have it on the table in 20 minutes. Not many soups cook that fast. However if you make it early, you can also keep it on low simmering until dinner time. Vegan option- use vegetable stock and omit parmesan cheese.

Recipe slightly modified from Rachael Ray's 15-minute Tomato and Bean Stoup
Recipe by Nutritious Eats at https://www.nutritiouseats.com/hearty-vegetable-soup/