Description
This garden vegetable soup is hearty and delicious. It is a simple way to use up ingredients from the fridge, pantry and garden and create a yummy meal in one pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 to 2 carrots, sliced thin
- 1 cup green bell pepper
- 1 cup red bell pepper
- 1/4 cup zucchini, diced
- 2 celery stalks, diced
- 1 cup of chopped spinach or kale
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon fresh oregano
- 1/4 teaspoon fresh thyme
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 bay leaf
- 28 ounce tomato sauce
- 1 (32 ounce) vegetable stock
- 15 ounce cannellini beans, drained and rinsed
- 14 ounce can fire roasted tomato (drained)
Instructions
- Start by adding the olive oil to a dutch oven on medium heat.
- Once the olive oil is hot, add in the carrot, bell peppers, celery, onion, zucchini, and salt. Stir and cover. Cook for 6 minutes, checking half way through and stirring.
- Add garlic, oregano, thyme, red pepper and bay leaf and cook for 30 seconds.
- Stir in the spinach or kale.
- Pour in fire roasted tomatoes, cannellini beans, tomato sauce, and vegetable stock.
- Bring to a boil, then reduce to low heat and cook on the stovetop for at least one hour and up to 3 hours.
- Remove the bay leaf.
- Top with parmesan cheese and croutons.
- Enjoy!
Notes
Serve with parmesan cheese and homemade croutons.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: soup
- Method: stovetop
- Cuisine: american
Keywords: chunky vegetable soup, vegetable soup recipes