Description
A hearty vegetable bean soup loaded with nutritious vegetables and beans, perfect for a warm meal.
Ingredients
Scale
- 3 tablespoons olive oil (or avocado oil)
- 2 cups yellow onion (chopped)
- 2 teaspoons garlic (minced)
- 2 large carrots (cut into 1/4" slices)
- 1½ cups cauliflower (chopped into 3/4" chunks)
- 1 small zucchini (sliced and quartered)
- 2 cups shredded cabbage
- 1½ quarts chicken broth
- 1 28-ounce can Italian stewed tomatoes
- 2 cans kidney beans (drained)
- 3/4 cup macaroni pasta
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese
Instructions
- In a large dutch oven or stockpot, add the olive oil and chopped onion. Saute on medium heat until the onions are soft and lightly golden brown – about 8-10 minutes.
- Add the minced garlic, carrots, and cauliflower and saute another 2 minutes before adding the zucchini, cabbage, tomatoes, beans, pasta, and herbs.
- Bring to a boil then reduce the heat to medium and cover with a lid. Let simmer for about 25-30 minutes, stirring occasionally, or until the pasta and veggies are tender.
- Remove from the heat and cool for a few minutes before serving with Parmesan or mozzarella cheese. Enjoy!
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- This soup can be easily customized with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5mg