Hearty Vegetable Soup
Hearty Vegetable Soup is one of my favorite comfort food recipes to make any time of the year. This soup has a rich tomato flavor base with a delicious boost of flavor from Ratatouille Cream. I recommend doubling the recipe so you can freeze some soup for those lazy days that you don't feel like cooking anything.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 cup diced, peeled carrot
- 1 cup diced onion
- 1/2 cup diced celery
- 2 minced cloves of garlic
- 3 cups reduced-sodium vegetable broth
- 1 can (14.5 oz.) no salt added petite diced tomatoes
- 1 jar (3.5 oz.) Ratatouille Cream
- 1/2 cup green pepper. (I use Cubanelle pepper because has more flavor.)
- 4 cups chopped baby spinach leaves
- 1 can (15 oz.) drained garbanzo beans
- 1/2 teaspoon salt and freshly ground black pepper (used when sautéing the vegetables)
- Grated Parmesan cheese - Optional and if you use it it's not vegan
Instructions
- 1
Heat: olive oil in 4-quart saucepan over medium heat.
- 2
Add: carrot, onion, celery and garlic; cook until onion is tender.
- 3
Add: chicken broth, tomatoes and Ratatouille Cream.
- 4
Bring to a boil: , reduce heat to low, cover and simmer 20 minutes.
- 5
Stir in: spinach and garbanzo beans.
- 6
Cover: and simmer 15 – 20 minutes.
- 7
Stir in: 2 Tablespoons grated Parmesan cheese. Omit if you want to be vegan
- 8
Season: to taste with salt and pepper.
- 9
Serve: immediately, passing extra Parmesan cheese at the table.
Cook it from the original
This recipe comes from spoonabilities.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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