Description
Hearty Vegetable Soup is one of my favorite comfort food recipes to make any time of the year. This soup has a rich tomato flavor base with a delicious boost of flavor from Ratatouille Cream. I recommend doubling the recipe so you can freeze some soup for those lazy days that you don't feel like cooking anything.
Ingredients
Units
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- 2 Tablespoons Extra Virgin Olive Oil
- 1 cup diced, peeled carrot
- 1 cup diced onion
- 1/2 cup diced celery
- 2 minced cloves of garlic
- 3 cups reduced-sodium vegetable broth
- 1 can (14.5 oz.) no salt added petite diced tomatoes
- 1 jar (3.5 oz.) Ratatouille Cream
- 1/2 cup green pepper. (I use Cubanelle pepper because has more flavor.)
- 4 cups chopped baby spinach leaves
- 1 can (15 oz.) drained garbanzo beans
- 1/2 teaspoon salt and freshly ground black pepper (used when sautéing the vegetables)
- Grated Parmesan cheese - Optional and if you use it it's not vegan
Instructions
- Heat olive oil in 4-quart saucepan over medium heat.
- Add carrot, onion, celery and garlic; cook until onion is tender.
- Add chicken broth, tomatoes and Ratatouille Cream.
- Bring to a boil, reduce heat to low, cover and simmer 20 minutes.
- Stir in spinach and garbanzo beans.
- Cover and simmer 15 – 20 minutes.
- Stir in 2 Tablespoons grated Parmesan cheese. Omit if you want to be vegan
- Season to taste with salt and pepper.
- Serve immediately, passing extra Parmesan cheese at the table.
Notes
Vitamin A 33%, Vitamin C 52%, Calcium 12%, Iron 25%
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 397
- Sugar: 12.2 g
- Sodium: 860.5 mg
- Fat: 14.3 g
- Saturated Fat: 1.8 g
- Carbohydrates: 54.9 g
- Fiber: 13 g
- Protein: 16.7 g
