Description
Enjoy a comforting bowl of winter vegetable soup packed with hearty ingredients like potatoes, carrots, and spinach. This easy recipe is perfect for a quick dinner or a healthy lunch, offering a flavorful, homemade option for chilly days.
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 frequently.
- Incorporate the minced garlic and thyme, cooking for an additional 2 minutes.
- Drain and rinse the cannellini beans, then add them to the pot along with the canned tomatoes and stock.
- Bring the mixture to a boil, then reduce the heat and let simmer for 20 minutes.
- Add the chopped cabbage and spinach, seasoning well with salt and pepper, and cook for another 5 minutes to combine flavors.
- Serve with a spoonful of pistou and a sprinkle of freshly grated parmesan cheese, accompanied by crusty bread.
Notes
Feel free to add other seasonal vegetables for variety.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
For a heartier meal, serve it with a side of crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg