Very Veggie Soup Recipe

Name: Very Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, thinly sliced; 2 large carrots, sliced; 2 stalks celery, sliced; 1 bay leaf; Kosher salt, freshly grated black pepper and crushed red pepper, to taste; 4 cloves garlic, sliced; 1 head of broccoli, florets only; 2 medium sized zucchini, sliced; 6 cups baby spinach; Parmesan rind; 50 ounces Chicken stock, or to taste (preferably homemade stock); 1 15 ounce can cannellini beans, rinsed and drained; 1/2-3/4 cups assorted herbs, such as basil, rosemary, thyme, parsley or sage, chopped; Extra virgin olive oil and grated Parmigiano-Reggiano, to taste

Servings: persons

2 tablespoons olive oil
1 large onion, thinly sliced
2 large carrots, sliced
2 stalks celery, sliced
1 bay leaf
Kosher salt, freshly grated black pepper and crushed red pepper, to taste
4 cloves garlic, sliced
1 head of broccoli, florets only
2 medium sized zucchini, sliced
6 cups baby spinach
Parmesan rind
50 ounces Chicken stock, or to taste (preferably homemade stock)
1 15 ounce can cannellini beans, rinsed and drained
1/2-3/4 cups assorted herbs, such as basil, rosemary, thyme, parsley or sage, chopped
Extra virgin olive oil and grated Parmigiano-Reggiano, to taste

1
Heat olive oil over medium flame in large soup pot. Add onion, carrots and celery and bay leaf, season with salt, pepper and crushed red pepper, and saute until soft, about 10-15 minutes. Add garlic and stir to combine.
2
Add broccoli and zucchini and cook for another 10-15 minutes. Toss in spinach leaves, place parmesan rind in soup pot and pour in enough chicken stock to cover vegetables.
3
Simmer soup for about an hour, stirring occasionally and skimming any foam off the surface. Add the beans and fresh herbs, simmer until warm.
4
Take the soup off the flame, remove the parmesan rind and bay leaf, and allow to cool for about 15 minutes. Puree with an immersion blender or food processor.
5
Serve with extra virgin olive oil and parmesan.

827

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, thinly sliced, 2 large carrots, sliced, 2 stalks celery, sliced, and more.

Yes, Very Veggie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Very Veggie Soup

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