“Here’s a quick SUMMER VEGETABLE SOUP. I don’t care if it’s hot outside. I could eat soup every day… I sauteed onion, celery, carrots, and garlic. Added 2 cartons of vegetable broth, 2 cans of cannelini beans, 1 large can of whole tomatoes that I squished, zucchini and yellow squash, small head of savoy cabbage, fresh basil, parsley, and oregano. Simmered for approximately 45 minutes. Salt and pepper to taste.”
Ingredients:
- Olive oil (for sautéing)
- 1 onion, chopped
- 2-3 celery stalks, chopped
- 2-3 carrots, chopped
- 2-3 garlic cloves, minced
- 2 cartons (about 8 cups) of vegetable broth
- 2 cans of cannellini beans, drained and rinsed
- 1 large can of whole tomatoes, crushed by hand
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 small head of Savoy cabbage, chopped
- Fresh basil, parsley, and oregano, chopped (to taste)
- Salt and pepper (to taste)
Instructions:
- Sauté Vegetables: In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion, celery, carrots, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
- Add Broth and Beans: Pour in the vegetable broth and add the cannellini beans. Stir to combine.
- Add Tomatoes and Vegetables: Add the hand-crushed tomatoes, zucchini, yellow squash, and chopped Savoy cabbage. Stir everything together.
- Season and Simmer: Add the fresh basil, parsley, and oregano to the pot. Season with salt and pepper to taste. Bring the soup to a simmer, then reduce the heat to low.
- Cook: Let the soup simmer for about 45 minutes, allowing the flavors to meld together and the vegetables to become tender.
- Serve: Taste and adjust the seasoning if necessary. Serve hot, garnished with additional fresh herbs if desired.
This hearty vegetable soup is perfect for any time of the year, providing warmth and nourishment. Enjoy!
