Description
This winter vegetable soup is perfect for a cozy dinner. Packed with hearty vegetables and rich flavors, it offers a quick, comforting, and healthy meal option for chilly nights.
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
- In a large saucepan, heat the olive oil over medium heat and sauté the chopped onion, carrots, celery, parsnip, and both types of potatoes for 10-15 minutes, stirring often.
- Add minced garlic and thyme, cooking for another 2 minutes until fragrant.
- Rinse and drain the cannellini beans, then add them to the pot along with the canned tomatoes and vegetable or chicken stock.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Incorporate the chopped cabbage and spinach, seasoning with salt and pepper to taste, and cook for an additional 5 minutes.
- Serve hot, garnished with pistou and freshly grated parmesan cheese, accompanied by crusty bread.
Notes
You can use fresh herbs for added flavor instead of dried.
Substitute cannellini beans with your favorite type of beans if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg