Rustic Vegetable Soup.
Did you know that January is National Soup Month? And what could be better than a satisfying, flavourful, vegetarian soup to warm your soul on a cold winter day.
This Tuscan-inspired bean and spinach soup is light, yet hearty. Loaded with tender white beans, fresh vegetables, and dried herbs. It has a luscious broth, with a rustic, chunky texture.
Aside from begin cozy, and satisfying, this delicious soup is ridiculously easy to prepare. Made entirely in just one pot with modest, inexpensive ingredients, it comes together in about 45 minutes. Plus, it is packed with healthy veggies and protein-rich beans, making it an ideal choice for guilt-free meal prep.
So why wait? Break out your Dutch oven and give this recipe a try today!
Tip: Substitute plant-based Parmesan to make this a delicious vegan meal.
Watch how to make this Rustic Vegetable Soup here.
This soup was made in my Hestan Culinary 5-Quart Titanium Dutch Oven on an induction cooker. Proud Hestan Culinary Ambassador. Opinions in this post are my own.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.
Cheers! James and Elaine
Rustic Vegetable Soup
Ingredients
- ½ cup olive oil
- 1 large onion chopped
- 2 large carrots chopped
- 1 medium fennel chopped
- 1 jalapeño finely diced, seeds optional
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 garlic cloves minced
- 1 can diced tomatoes strain and set aside reserved liquid (preferably fire roasted tomatoes)
- 6 cups no sodium vegetable broth
- 3 cups spinach leaves chopped
- 1 can 540 mL white kidney beans, drained and rinsed
- 1 bay leaf
For serving:
- Croutons
- Grated Parmesan cheese
- Chopped parsley
- Dried chillies optional
Instructions
- Heat the olive oil in a 5qt Dutch oven over medium-low heat.
- Add in the chopped onion, carrots, fennel, and jalapeño. Stir, then sauté the vegetables until they have softened (8-12 minutes).
- Add rosemary, thyme, salt, pepper, garlic, and cook for 1-2 minutes, until fragrant.
- Add in the strained tomatoes and stir. Cook for 3-4 minutes.
- Add the tomato liquid, broth, beans, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let simmer for 15-30 minutes, or until the vegetables are tender.
- Add the spinach to the pot and cook until wilted (3-5 minutes)
- Discard the bay leaf, taste, and adjust seasoning as desired.
- To serve, ladle the soup into bowls and garnish with croutons, freshly grated Parmesan cheese and parsley.