Recipes » Soups » Chunky Vegetable Soup
T. Colin Campbell Center for Nutrition Studies

Chunky Vegetable Soup

By 5 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 5(5)
This soup is quick, easy and packed full of veggies and fiber. Best of all it's delicious!
Prep: 7 mins Cook: 18 mins Total: 25 mins Yield: 2 servings
Gluten Free Low Sugar Nut Free Soy Free

Ingredients

Ingredients

  • 1 red onion, diced
  • 3 cloves garlic, diced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 4 tomatoes, roughly chopped
  • 1 can cannellini beans (or legume of choice)
  • 1 large zucchini, cubed
  • 1 cup eggplant, cubed
  • 1 celery stalk, diced
  • 1 cup baby spinach
  • 1½ cups low sodium vegetable stock
  • Salt (optional) and pepper to taste

Instructions

Instructions

  • 1. Add onion, garlic and celery to a pan with a splash of stock and sauté until onion is translucent.
  • 2. Add tomatoes and the rest of the stock and simmer over a medium heat for approximately 2 minutes.
  • 3. Add zucchini, eggplant, thyme and rosemary to pot. Cover and simmer until vegetables are tender.
  • 4. Add cannellini beans, cover pot again and simmer for another 5 minutes.
  • 5. Stir in baby spinach just before taking the pot off heat.
  • 6. Salt and pepper to taste

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