I like this recipe because it is easily put together with frozen and canned vegetables, and can be on the table in under an hour. It's got a lot of ingredients...but if you prep the chopping on the weekend, you could easily put this soup together during the week after work. It's also perfect to battle the cold temperatures we've been having.
Veggistrone Soup
Makes: 10 servings, 2 cups each
2 tablespoons extra-virgin olive oil
2 cups chopped onions (2 medium)
2 cups chopped celery (4 medium stalks)
1 cup chopped green bell pepper (1 medium)
4 cloves garlic, minced
3 cups chopped cabbage
3 cups chopped cauliflower (about 1/2 medium)
2 cups chopped carrots (4 medium)
2 cups green beans, cut into 1-inch pieces, or frozen, thawed
8 cups organic low-sodium vegetable broth or chicken broth
2 cups water
1 15-ounce can organic low sodium tomato sauce
1 14-ounce can organic low sodium diced tomatoes , drained.
1 15-ounce can organic kidney or pinto beans, rinsed
1 bay leaf
4 cups chopped organic fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup thinly sliced fresh basil
10 tablespoons freshly grated Parmesan cheese
1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.
2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.
Thank you, Shine Yahoo!