Description
This winter vegetable soup is a delightful mix of fresh veggies, beans, and savory spices. Enjoy a bowl of comfort that’s perfect for a quick and 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
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion, carrots, celery, parsnip, and both types of potatoes. Cook for 10-15 minutes, stirring occasionally.
- Incorporate the minced garlic and thyme, cooking for an additional 2 minutes.
- Drain and rinse the cannellini beans before adding them to the pot along with the canned tomatoes and vegetable stock.
- 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 well with salt and pepper. Continue cooking for another 5 minutes.
- Serve hot, garnished with a dollop of pistou and a sprinkle of freshly grated parmesan cheese, alongside some crusty bread.
Notes
Feel free to substitute vegetables based on your preferences or seasonal availability.
For a creamier texture, blend a portion of the soup before serving.
Adding herbs like parsley or basil can enhance the flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg