Lazy Vegetable Soup
A warm soup with a variety of textures and flavors to fill you up on a cold day
Equipment
- 1 Large pot
Ingredients
Mirepoix
- 2 Tablespoons olive oil
- 2 carrots madium to large
- 2 celery stalks
- ½-1 yellow onion medium to large
- 1 teaspoon salt * divided
- 1 ½ teaspoons garlic powder * divided
Soup
- 6 cups vegetable broth *48 oz, or if you have a 32 oz carton you can just add 2 cups of water and it won't alter the flavor much
- 1 14.5 oz can crushed tomatoes
- 1 ½ cups frozen green beans
- 2 zucchinis
- 1 15 oz can cannellini beans
- 2 ½ teaspoons Italian seasoning
- 5 oz baby spinach * half of a standard 10 oz bag
- ¾ tsp black pepper, to taste
Instructions
Prep Work
- Chop your carrots, onions, and celery.
Make the Mirepoix
- Add oil to a large pot and add the carrots, celery, onion, and ½ teaspoon of salt. Heat on medium-high heat and cook until slightly softened, or about 10 minutes. While that cooks, chop your zucchini and drain and rinse your cannellini beans.
- Add ¾ teaspoon garlic powder and stir until aromatic.
Cook the Soup
- Add the stock, tomatoes, green beans, zucchini, cannellini beans, and Italian seasoning. Bring to a simmer and then lower the temperature to medium or medium-low (whatever holds the simmer on your stove). Cook for 12-15 mins, stirring occasionally, until the zucchini is tender when stuck with a fork and the green beans are heated through.
- Season the soup with the other ½ teaspoon of salt, ¾ garlic powder, and ¾ tsp of black pepper.
- Add the spinach and stir it into the soup so that it wilts.
Notes
References
This recipe was adapted from The Pioneer Woman's Vegetable Soup.
