Are your weeknights busy? Fear not! This simple veggie soup is flavorful and filling enough to be a new staple meal. Serve it with a slice of toasted bread and experiment with different veggies every time you make it!

Easy Veggie and Cannellini Bean Soup [Vegan]

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Ingredients

  • 6 carrots, peeled and cut into thin slices
  • 6 stalks celery, cut into thin slices
  • 1 large zucchini, thinly sliced into quarters
  • 1 red onion, finely diced
  • 4 -6 cloves garlic, minced
  • 1 14-ounce can of diced tomatoes
  • 1 14-ounce can of cannellini beans (also sometimes called navy beans)
  • 1 3-ounce can of tomato paste
  • 4 cups vegetable broth
  • 4 cups of water
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried basil
  • A splash of white wine vinegar (optional)
  • Salt and pepper, to taste
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Preparation

  1. Place a large pot or dutch oven over medium-high heat. Add a dash of olive oil, minced garlic, diced onion, carrots, and celery. Sprinkle with sea salt and pepper and let cook, stirring occasionally until the onion is translucent (about 5-7 minutes).
  2. Then add canned tomatoes, tomato paste, vegetable broth, spices, and water. Stir, and taste adding more sea salt as needed. Cover and let cook for about 20 minutes.
  3. Next add drained cannellini beans and sliced zucchini. Taste again and adjust seasonings as needed. If the soup needs a little zing, add a dash of white wine vinegar. Cover and cook another 10 minutes, or until veggies are fully cooked.
  4. Serve piping hot with toasted bread.
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