Rustic Tomato Vegetable Soup
This Rustic Tomato Vegetable Soup is a hearty, mouthwatering, oh-so-easy weeknight meal! It's packed full of veggies, beans, and spices to create the perfect cozy soup. Enjoy the recipe as-is or customize with whatever veggies you have on-hand. Just 15 minutes of prep needed!
Servings: 6
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion diced
- 2 cloves garlic minced
- 3 carrots finely diced
- 2 celery stalks finely diced
- 1-½ teaspoons fine sea salt
- ½ teaspoon ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of red pepper flakes optional
- ¼ cup tomato paste
- 1 28 oz. can organic diced tomatoes
- 3 cups chicken or vegetable stock more as needed
- 2 cups diced green beans about 1” pieces
- 1 large russet potato peeled and diced
- 2 cups diced cauliflower florets
- 1 15 ounce can kidney beans, drained (optional)
- Big handful of baby spinach
- Parmesan cheese to garnish (optional)
Instructions
- Heat oil over medium heat in a dutch oven. Once hot, add onion and garlic, and cook for 3 minutes, until beginning to soften.
- Add in carrots and celery, let cook over medium heat for 8-10 minutes, until soft and fragrant, stirring occasionally.
- Add in salt, pepper, oregano, basil, garlic powder, onion powder, red pepper flakes, tomato paste and diced tomatoes and cook for 1-2 minutes, until fragrant.
- Add in broth. Bring to a boil then reduce heat. Add in green beans, potato, cauliflower and kidney beans and let simmer for 25 minutes, or until the vegetables are cooked through.
- Add in spinach and let simmer until cooked through. Add in more broth for desired soup consistency.
- Taste and adjust seasoning. Serve warm with a sprinkle of parmesan cheese, if desired.
Nutrition
Serving: 1bowl | Calories: 88kcal | Carbohydrates: 15.9g | Protein: 4.2g | Fat: 2.2g | Saturated Fat: 0.3g | Sodium: 233mg | Fiber: 5g | Sugar: 8g