This soup is comforting, nutrient-packed, and perfect for cool September evenings.
Whatever vegetables you don’t like, leave out, and what you do like add in. This is a
very easy, versatile recipe to make with all your favorite ingredients.
Ingredients (Serves 4–6):
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 garlic cloves, minced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 medium zucchini, diced
-1 cup green beans, cut into 1-inch pieces
– 2 medium tomatoes, chopped (or 1 can diced tomatoes)
-2 cups butternut squash or pumpkin, peeled & cubed
– 1 cup corn kernels (fresh or frozen)
– 1 cup of peas (fresh or frozen)
– 6 cups vegetable broth
– 1 tsp dried thyme
– 1 tsp dried oregano
– Salt & black pepper to taste
– 1 (15 oz) can cannellini or kidney beans, drained & rinsed
– 2 cups chopped kale or Swiss chard
– Fresh parsley for garnish
Instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté 3–4
minutes until fragrant.
2. Stir in carrots, celery, zucchini, and green beans. Cook for another 5 minutes.
3. Add tomatoes, squash, corn, broth, thyme, and oregano. Bring to a boil, then
reduce heat and simmer for 20–25 minutes, until vegetables are tender.
4. Stir in beans and leafy greens. Simmer 5 more minutes, until greens are wilted.
5. Season with salt and pepper to taste. Garnish with fresh parsley and serve warm
with crusty bread.
We have all the fresh ingredients you’ll need to make this delicious dish!