This Simple Vegetable Soup comes together very quickly, and it's packed full of flavor and nutrition. It's an easy and delicious weekday meal!
Ingredients
2tbspolive oil
1onion, diced
3-5garlic cloves, minced
5carrots, sliced
2celery stalks, sliced
114.5 oz. can petite diced tomatoes, with their juice
½cangreen beans (approx. 1/2 cup), drained
232-oz cartons chicken or vegetable broth, or 8 cups homemade
½head of cabbage (approx. 4-6 cups), sliced thin
2tspsalt
½tspblack pepper
1cancannelloni beans, drained and rinsed (optional)
½bagfrozen corn
Instructions
Heat oil over medium heat in a stock pot or dutch oven. Add onion and cook until beginning to soften, but not brown.
Add garlic and cook for about 30 seconds, or until fragrant. Add carrots and celery and cook for about 5 minutes, until bright, stirring often.
Add the tomatoes with their juices, the green beans, and the broth. Turn the stove to medium-high and bring to a boil. Once it begins to boil, reduce the heat to low, cover, and cook for 30-40 minutes, or until the carrots and celery are nearly tender.
Then, stir in the cabbage and the salt and pepper, return the lid, and continue to cook about 10 minutes more, or until the cabbage is tender. Turn off the heat and stir in the cannellini beans (if using) and the frozen corn.
If desired, serve over cooked pasta shapes or top with bacon and/or grated parmesan cheese.