244 shares Sign up for our free newsletter 244 shares Sign up for our free newsletter Chunky Vegetable Soup By Emma Strutt This soup is quick, easy and packed full of veggies and fiber. Best of all it's delicious! Review it: Gluten Free Low Sugar Nut Free Soy Free All of our recipes are oil free and vegan. TIME 25 minutes total Prep 7 minutes / Cook 18 minutes YIELD 2 servings 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 Vegan Sweet Potato Pie With Chia Oat Crust Vegan Paella Vegan Pumpkin French Toast Buckwheat Waffles With Dark Cherry Syrup Eggplant Bacon Pumpkin Spice Overnight Oats Peanut Collard Greens Plant-Based Asian Power Bowl Banana Bread Oatmeal