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Full-of-Veggies Soup

VegetableStove-TopDiner-Style

Time: 30 minutes

Yield: 6 servings

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About

Craving a hearty helping of some healthy veggies? Make yourself a pot of Full-of-Veggies Soup and your wish will be granted! This extremely easy recipe really comes through on its promise as it's filled with loads and loads of heart-nourishing veggies that are sure to please your taste buds, too! Soaked in a tomato-y broth, Full-of-Veggies Soup was created just for you!

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Ingredients

  • 2 tablespoons olive oil
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 medium yellow onion, chopped
  • 1 sweet potato, peeled and diced
  • 1 teaspoon kosher salt, divided
  • 4 cloves garlic, chopped
  • 6 cups vegetable broth
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 (8.75-ounce) can corn, drained
  • 1 1/2 cups frozen green beans
  • 1 medium zucchini, chopped
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 teaspoons Italian seasoning
  • 1 (5-ounce) bag baby spinach
  • 1/2 teaspoon black pepper

Directions

Step 1 -In a large Dutch oven over medium-high heat, add the oil.

Step 2 -Add the carrots, the celery pieces, the onions, the sweet potatoes, and 1/2 teaspoon of the salt to the heated oil and cook, stirring occasionally, about 8-10 minutes.

Step 3 -Add the garlic to the veggie mixture and cook until it is fragrant, about 2 minutes.

Step 4 -Add the vegetable broth, the tomatoes and their juices, the corn, the green beans, the zucchinis, the cannellini beans, and the Italian seasoning to the veggie mixture and bring it to a simmer.

Step 5 -Reduce the heat to medium and cook the soup at a low simmer, stirring occasionally, until the zucchinis and green beans are tender, about 12-15 minutes.

Step 6 -Add the spinach to the soup and stir until it is wilted.

Step 7 -Season the soup with the remaining salt and the pepper and stir to combine.

Step 8 -Serve.

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