Chunky Vegetable Soup
By Emma Strutt
This soup is quick, easy and packed full of veggies and fiber. Best of all it's delicious!
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
What You'll Need
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
How to Make It
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
You Might Also Like
Copyright 2018 Center for Nutrition Studies. All rights reserved.
