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Tomato Vegetable Soup

Hearty Tomato Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 (14.5 oz) cans diced tomatoes
  • 4 cups vegetable broth
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 3/4 tsp fine sea salt
  • 1/2 tsp black pepper
  • 2 cups fresh baby spinach

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened.
  2. Add garlic and stir 30 seconds until fragrant. Pour in diced tomatoes with juices, vegetable broth, cannellini beans, oregano, basil, salt, and pepper. Stir and bring to a boil.
  3. Reduce heat to low, cover, and simmer 15 minutes until carrots and celery are tender.
  4. Remove from heat, stir in spinach until wilted. Ladle into bowls and top with Parmesan.

Notes

Grated Parmesan and a drizzle of olive oil at the table make a big difference, so do not skip them. The soup thickens slightly as it sits; add a splash of broth when reheating if needed.