Vegetable Soup
This vegetable soup is so easy to make, and great to customize with whatever veggies you have on hand. On a cold winter day this soup is my all time favorite for lunch.
Servings: 8
Ingredients
- 3 tbsp Extra-Virgin Olive Oil
- 1 Medium Onion diced
- 2 Medium/Large Carrots diced
- 2 Stalks Celery diced
- 1/2 Green Pepper diced
- 2 Small Sweet Potatoes diced
- 2 14.5oz Cans of Diced Tomatoes I love the fire roasted tomatoes
- 1 clove Garlic minced
- 1/2 cup Green Beans chopped
- 1 Small/Medium Zucchini chopped
- 4 cups Vegetable Broth
- 1 can Cannellini Beans
- Salt
- Pepper
- 1/4 cup Dry white wine
- 1 tsp Dried Oregano
- 1 tsp Dried Rosemary
- 1 tsp Dried Basil
- 1/2 tsp Red Pepper Flakes
Instructions
- In a large dutch oven, add the extra-virgin olive oil and add the onion. With the heat on medium saute the onion until translucent and slightly brown.
- Add the carrots, celery, green pepper and sweet potato to the onion. Cook for 2-4 more minutes.
- Add about 1/2 teaspon of salt and pepper and stir. Add the dry white wine. Cook until the wine reduces and then add the cans of tomatos, garlic, dried herbs, and red pepper flakes.
- Stir in the vegetable broth and bring to a boil. After it reaches a boil, turn to low and simmer with the cover on for 15-20 minutes.
- Add the green beans, zucchini, and white beans and cover the pot. Cook for 10 minutes or until the veggies are tender.
- Season with more salt or pepper and serve.