Monday, October 17, 2016

Autumn Vegetable Soup

 To me there is nothing more satisfying and warming to the soul, than soup!  The aromas wafting through the kitchen and house as it is slowly simmering, especially on a dreary day! 

I just love soup, I really do... but I love it the most on a chilly damp day!

This was exactly the type of day it was when I was making this soup.  Chilly, dreary, rainy, and damp...
But the aromas wafting through the kitchen?  Priceless!

 I served it with crusty bread and grated Parmesan cheese.  Even my carnivore hubby not only loved it, but asked for seconds!  I was very happy to give him some because this is not only healthy, and chock full of goodness, it's also absolutely delicious!

We had it for dinner that day, and I froze the other half to be used for another day! So, even though this soup makes a ton, trust me, it freezes beautifully and will provide another meal for the family.  Score! 

Ready for the recipe?
Here we go;

Prep time:  20 minutes
Cook time:  35-40 minutes
Yield: 6-8 servings

3 cups potatoes, peeled and diced into cubes - (3 large)
4 cups zucchini, washed and diced into cubes (3 medium)
2 cups fresh green beans, washed trimmed and cut in half
1 large green pepper, diced into cubes
2 cups celery, diced
2 cups carrots, diced
8 oz (227g) fresh spinach
6 green onions, diced (can use 1 medium onion)
1 can (15.5oz - 439g) Cannellini beans, drained and rinsed
2-32oz (907g) chicken broth
2 cans (14.5 oz - 411g) diced fire roasted tomatoes
4 tbsp olive oil
1 tsp salt
1 tsp crushed red pepper
1 tbsp Herbes de Provence
1-1/2 tbsp sugar

-Prep all your veggies, set aside.

-In a large stock pot, add the olive oil, let warm for about 1 minute.  Add in the onion and zucchini.  Stir and saute for 1 minute.  

-Add in the remainder of the vegetables, stir.

-Sprinkle in the spices, except for the sugar, stir to incorporate.

-Pour in the diced tomatoes with juices, and the chicken broth.  Stir once more and then add in the sugar.  Stir again and bring to a boil.

-Once it starts boiling, reduce heat to very low and place the lid of the stock pot in semi covered position over the pot.  Allow to simmer for about 30 minutes stirring occasionally.

-After 30 minutes, test to make sure vegetables, especially the potatoes are soft and cooked through.  Add the spinach to the soup and continue to simmer for another 5 to 10 minutes till the spinach has wilted.

-After the spinach has wilted, ladle into bowls and enjoy!

I strongly suggest serving this hearty soup with crusty bread and Parmesan cheese.  You can even add a nice melting cheese on top of the soup while the soup is still hot, this will give you a very nice stringy cheese topping.

I hope you enjoy this soup as much as we did.  It's easy, hearty, comforting, good for you, but most of all delicious!

Till next time!

Dishin with Didi