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Ditch the hearty canned soups.
Like, right now.
This recipe is easy to make and will leave you wondering why you haven’t made it sooner.
For busy families, fall is the beginning of holiday craziness. Our calendars begin to countdown the days to holiday gatherings, school/church programs and all kinds of extra parties and activities.
More than ever, this time of year, I like to keep things in the kitchen as easy as possible. It makes the holidays a lot more enjoyable if I can stay organized and spend a little less time in the kitchen. Anybody with me on that?
This vegetable soup is more of a method than a recipe. I use any combination of vegetables I might have in the fridge to bring in together. It is hearty, warming and makes great leftovers for lunch or lunch boxes the next day.
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 medium onion, thinly sliced
- 3 carrots, chopped
- 2-3 potatoes chopped
- 1 cup frozen or fresh green beans or peas
- 1-28 ounce can of diced tomatoes, including juice
- 1 cannellini beans (optional)
- 4 cups vegetable (or chicken) broth
- 1 cup water
- 2 Tablespoons basil pesto or ½ tablespoon dried basil
- 1-2 Tablespoons balsamic vinegar
- In a large soup pot, heat oil over medium-high heat.
- Add in garlic, onions, carrots and potatoes.
- Sauté until onions are translucent. Pour in tomatoes (and their juices), broth, water, pesto and beans, if using. Bring to a simmer for several minutes.
- Finish by adding in green beans/peas and balsamic vinegar. Simmer for several more minutes until green beans are heated through.
- Top with a sprinkle of parmesan cheese for added flavor.