This is a wonderfully quick vegetable soup that can be made with fresh garden vegetables and herbs or canned/frozen vegetables. Easy to make and really delicious. It takes about 15 minutes to prepare and 25 – 30 minutes cook time so… on the table in 45 minutes or less.
Ingredients
2 tablespoons olive oil
3/4 cups onion diced
1/2 cup celery diced
1/2 cup carrots peeled, quartered and sliced
1 zucchini quartered and sliced
2 teaspoons minced garlic
salt and pepper to taste
1 14 oz. can diced tomatoes
4 cups vegetable broth/stock (unsalted)
1/4 cup tomato paste
2 teaspoons Italian seasoning or a handful of fresh oregano and basil
1 15 oz. can kidney beans drained and rinsed
1 15 oz. can kidney beans drained and rinsed
1.2 cup fresh or frozen green beans cut into inch long pieces
1/2 cup small shell pasta
2 cups baby spinach leaves
2 tablespoons chopped parsley
Instructions.
- Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
- Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
- Add the tomatoes, vegetable broth, tomato paste and fresh herbs to the pot. Bring to a simmer.
- Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.
- Season the soup with salt and pepper to taste. Stir the spinach leaves and cook for 2-3 minutes or until wilted.
- Sprinkle the parsley over the soup and serve.
The liquid reduces throughout the cooking process leaving a nice thick and hearty soup that is low in calories and salt. It reminds me of the soup at Olive Garden. Really tasty and filling. This soup is very healthy and is filled with nutrients. Serve it with hot bread, if you like and a little parmesan cheese on top.
I hope you give this recipe a try and prepare it when you have some fresh vegetables from the garden to include. It’s really good!
Sounds so good! We have “mystery soup” here a lot–especially in the winter. I sometimes start with a can of soup and throw all the leftovers in–you NEVER get the same combo twice. I started doing it when kids were little–always used a can of Campbell’s alphabet vegetable so they knew it started with something “real.” With a bit of cheese sprinkled on it, it is so good. Al doesn’t like pesto, so I freeze it in tiny cubes and put one in mine–it cools it off just enough, too and is instantly Italian! I had a friend who called his version “enthusiasm stew” caz he threw everything he had into it! Good way to NOT waste leftovers! And I have know SO many men who won’t eat leftovers presented the same way. Once I cubed up leftover meatloaf into the spaghetti sauce and my ex wanted to know how I made square meatballs!
I’ve made “Mystery Soup” as well and still do. It’s a great way to clear out the fridge. Love the “square meatballs”…made me laugh. Thanks for stopping by and sharing.
Lynne
What a beautiful soup! And I love your soup bowl and plate as well. I’m glad it’s going to be “soup weather” soon, though I like it year round myself. (Over from Grammy’s Grid linkup)
This is such a quick and easy soup and so tasty. Hope you give it a try. Everything tastes better in a pretty dish, don’t you think? Thanks for stopping by and commenting.
Lynne
This looks delicious and a wonderful way to use summer garden produce!
You will be able to clean out your vegetable tray. This soup freezes well, too. Thanks for visiting and commenting.
Lynne
Thanks so much for the feature. it’s always a pleasure to be on your site.
Lynne
Thanks so much for the feature. It’s a great Blog and I enjoy seeing your posts each week.
Lynne
We sure enjoyed featuring your awesome post at Full Plate Thursday, 604! Thanks so much for sharing with us and hope to see you again soon!
Miz Helen
Really appreciate your site and the feature.
Lynne