Vegetable Soup

• portions: 3 servings
• temps actif: 8 minutes
• temps total: 8 minutes

Ingrédients

2 tbsp. olive oil, plus more for serving

2 carrots, chopped

2 pieces celery, chopped

1 medium yellow onion, chopped

1 sweet potato (about 8 oz.), peeled and diced

1 tsp. kosher salt, divided

4 cloves garlic, chopped

6 c. vegetable broth

1 (14.5-oz.) can crushed tomatoes

1 (8.75-oz.) can corn, drained

1 1/2 c. frozen, cut green beans

1 (15-oz.) can beans, drained and rinsed

2 tsp. Italian seasoning

1/2 tsp. black pepper, to taste

Instructions

Heat a large Dutch oven over medium-high heat. Add the olive oil, then carrots, celery, onion and sweet potato. Season with 1/2 teaspoon salt. Cook 8 to 10 minutes, until slightly softened. Add the garlic and cook 2 more minutes.

Add the stock, tomatoes, corn, green beans, beans, and Italian seasoning. Return to a simmer, then reduce heat to medium. Cook at a low simmer, stirring occasionally, until the zucchini and green beans are tender, 12 to 15 minutes. Add the spinach and stir to wilt.

Season with the remaining 1/2 teaspoon salt and black pepper. Serve in bowls drizzled with more olive oil.

Nutrition

• Calories: 473
• Lipides Totaux: 12 g
• Lipides Saturés: 2 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 1734 mg
• Glucides Totaux: 62 g
• Fibres Diététiques: 19 g
• Sucres Totaux: 20 g
• Protéines: 20 g