Easy Veggie Soup
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
Ingredients
Scale
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1 large yellow onion, chopped
- 1 cup shredded carrots
- 3/4 cup chopped celery
- 1 bell pepper, chopped
- 2 cups sliced mushrooms
- 2 zucchinis, chopped
- ½ cup chopped green beans
- ¼–½ cup chopped parsley
- 2 teaspoons dried oregano
- Salt and pepper, to taste
- 1 15 oz can cannelloni (white) beans, drained and rinsed (more if using as your primary protein)
- 1 (28 oz) can diced tomatoes or 2 (15 oz) cans diced tomatoes
- 8 cups low-sodium vegetable broth
- 4–6 cups of spinach, kale, your favorite greens
- 2 bay leaves
- Parmesan cheese for topping
Instructions
- Heat oil in a large stock pot over medium heat. Add the garlic, onions, carrots and celery. Saute until the vegetables begin to soften.
- Add the bell pepper, mushrooms, zucchini, green beans, and parsley along with the dried oregano, salt and pepper. Saute until soft to fork.
- Add the beans, diced tomatoes, broth, leafy greens, and bay leaves.
- Bring to a boil, then reduce to a simmer, uncovered, for at least 30 minutes.
- Before serving, remove the bay leaves. Top with parmesan cheese before serving, if desired. Enjoy!
If not serving immediately, refrigerate. Reheat on the stove prior to serving.
Find it online: https://chelseyamernutrition.com/classic-veggie-soup/