Cooked - Vegetable Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegetable Soup

3.0

2 tbsp. olive oil, plus more for serving

2 carrots, chopped

2 pieces celery, chopped

1 medium yellow onion, chopped

1 sweet potato (about 8 oz.), peeled and diced

1 tsp. kosher salt, divided

4 cloves garlic, chopped

6 c. vegetable broth

1 14.5-oz. can crushed tomatoes

1 8.75-oz. can corn, drained

1 ½ c. frozen, cut green beans

1 medium zucchini, chopped

1 15-oz. can cannellini beans, drained and rinsed

2 tsp. Italian seasoning

1 5-oz. bag baby spinach

½ tsp. black pepper, to taste

Heat a large Dutch oven over medium-high heat. Add the olive oil, then carrots, celery, onion and sweet potato. Season with ½ teaspoon salt. Cook 8 to 10 minutes, until slightly softened. Add the garlic and cook 2 more minutes.
Add the stock, tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning. Return to a simmer, then reduce heat to medium. Cook at a low simmer, stirring occasionally, until the zucchini and green beans are tender, 12 to 15 minutes. Add the spinach and stir to wilt.
Season with the remaining ½ teaspoon salt and black pepper. Serve in bowls drizzled with more olive oil.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 30m

Created 48 weeks ago

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