Recipe for the week of December 23 - 29, 2024

Vegetable Soup

Check out this easy-to-make “Easy Vegetable Soup” from IG's @nicoandlouise

This vegetable soup recipe isn’t only easy to make, infinitely tasty, comforting, and perfect for meal prep as it keeps in the fridge for several days. 

You can also use your favorite vegetables, not only the ones listed in the recipe.

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 1 large onion coarsely chopped

  • 2 large carrots coarsely chopped

  • 1 stalk celery coarsely chopped

  • 3 cloves garlic grated or minced

  • 1 teaspoon cumin ground

  • 1 sprig rosemary

  • 2 bay leaves

  • 4 cups vegetable broth

  • 1 pound of diced tomatoes

  • 1 can (15 ounces) white beans drained and rinsed

  • 1 heaping cup green beans halved

  • 4 cups cauliflower florets

  • 1½ cups potatoes peeled and diced

  • 4 cups spinach optional

  • 1½ teaspoon salt or more to taste

  • ¼ teaspoon black pepper or red pepper flakes


Instructions:

  1. Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 2 large carrots, 1 stalk celery (all chopped), and sauté on medium heat for 3 minutes.

  2. Add 3 cloves garlic (grated), ½ teaspoon dried rosemary, and 3 bay leaves and sauté one more minute.

  3. Add 4 cups vegetable broth, 1 small 15-ounce can diced tomatoes, 1 small 15-ounce can white beans, 4 cups cauliflower florets, and 1½ cups potatoes (diced).

  4. Season with 1½ teaspoon salt and ¼ teaspoon black pepper, stir, cover with a lid, and bring to a boil on high heat.

  5. Then crack the top open and simmer for 15 minutes on medium-low heat.

  6. Add 1 heaping cup green beans and cook for 8 to 10 more.

  7. Taste and adjust for salt before serving it with a drizzle of good olive oil, fresh basil, and a slice of crusty bread rubbed with garlic.


Enjoy!

Find more great recipes at theplantbasedschool.com

Jim Tinsky