- Prep Time: 20 Minutes
- Cook Time: 1 Hour (ish)
- Total Time: 1 Hour 20 Minutes
- Fridge Friendly: 4 Days
- Freezer Friendly: 12 Months
- Servings: Lots!
Cost Per Person: ¢
- ¢: pennies
- $: less than $4
- $$: less than $7
- $$$: less than $10
- $$$: over $10
Why I Love This Recipe
It’s a great way to clean out the fridge of vegetables that are getting tired. The whole family enjoys it. You can change it up so many different ways.
Why You'll Love This Recipe
Packed full of flavour. Incredibly healthy, endlessly delicious, and it’s so light and nutritious, you can eat as much as you want!
Oh and there’s more … it’s a perfect way to clean out YOUR fridge.
Ingredients
- 2 tbsp. Olive Oil
- 1 Large Onion Diced
- 2 Carrots Diced
- 3 Celery Stalks Diced
- ½ tbsp. Salt
- 1 tsp. Pepper
- 2 Cloves Minced Garlic (optional)
- 2 Cups Green Beans Roughly Chopped
- 1 Zucchini Diced
- 1 Can (796ml.) Whole Tomatoes – break up the tomatoes with your hands
- ½ tsp. Dried Oregano
- ½ tsp. Dried Thyme
- 6 Cups Chicken or Vegetable Broth
- 2 Cups Water
- 3 Cups Fresh Spinach Roughly Chopped
Optional Vegetables
½ Fennel Bulb Diced • 1 cup Chopped Cabbage • 1 Potato Peeled and Cubed • 2 Cups Fresh K ale Chopped • 2 Cups Swiss Chard • 2 Cups Cauliflower Florets
Directions
- In a large stockpot, on medium heat, add the oil. Once the oil heats up, add the onions, carrots, celery, salt, pepper and garlic. Sautee for about 10 minutes until the onions and celery begin to soften.
- Next add the green beans, zucchini, and tomatoes including the juice, oregano and thyme. Stir and cook for another 10 minutes.
- Add the broth and the water. Turn the heat up to medium-high and bring the soup to a boil. This will take about 10 minutes or so. Once the soup comes to a boil turn it back down to a simmer and cook for another 30 minutes. Stir in the spinach. Cook another 10 minutes or so.
Turn this vegetable soup into Minestrone
- Add a can of cannellini bean (drain and rinse) when you add the broth
- Stir in 1 cup of small pasta like ditalini, macaroni, or Orecchiette for the last 20 minutes of cooking
- Add a chuck of Parmesan rind when adding the broth. The rind is packed full of flavour and will add another layer of deep flavour to the soup. Don’t have a rind hanging around? Top your bowl of soup with freshly grated parmesan cheese.
Cook's Notes/Tips
- Besides the onion, don’t cut the veggies too small or they will cook too quickly and lose their texture.
- ½ inch dice is a good gauge.
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