This hearty and flavorful soup is packed with protein from white beans and vegetables, and the fresh herbs add a delightful touch of the Mediterranean.
Ingredients
- 1 TBSP olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 (15 ounce) can chickpeas
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup chopped zucchini
- 1/2 cup chopped fresh kale or spinach
- 1 package Soli Soup Blend or
- 1 Soli Organic Bay Leaf
- 1 sprig fresh Soli Organic Rosemary
- 2 tablespoons chopped fresh Soli Organic Thyme
- 1 tablespoon fresh Soli Organic Oregano
- Salt and freshly ground black pepper, to taste
- Optional Garnish:
- Freshly chopped Italian Parsley
- Grated Parmesan cheese
Directions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5 minutes, or until softened. Stir in garlic and cook for another minute.
- Pour in vegetable broth, diced tomatoes with their juices, cannellini beans, zucchini, kale or spinach, bay leaf, rosemary sprig, thyme, and oregano. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
- Remove the bay leaf and rosemary sprig. Using an immersion blender or in batches in a blender, puree some of the soup to create a thicker consistency (optional). Season to taste with additional salt and pepper, if needed.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese (optional).
- You can substitute other white beans for cannellini beans, such as Great Northern beans or navy beans.
- If you don’t have fresh kale or spinach, you can use 1 cup frozen chopped spinach, thawed and squeezed dry.
- For a richer flavor, you can add a tablespoon of tomato paste along with the diced tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.