I’m not ready to give up on summer yet so just because you see a soup here today, don’t think I’m suddenly going all comfort food on you because there are still some hot weather meals to come! Besides, this is full of your garden vegetables and it’s a dish that can be served in any kind of weather.
This soup was full bodied, flavourful and enough for lunch or dinner. And you will love it’s versatility. You can use almost any vegetable you have in your fridge along with some beans and the fresh herbs and it will give you a healthy, easy meal in no time.
There are so many ways you can change this up especially if you’re wanting to make it for dinner in the winter months by adding any of the following:
- Shredded rotisserie chicken
- turkey veggie meatballs
- roasted corn
- summer squash
- green beans
- top with parmesan cheese
- or even whisk some Dijon mustard in as it is finishing cooking
When you make this soup, promise me you will use fresh herbs – it’s a must for the flavour! I used two types of beans but just because I’m a fan of kidney beans. I also used organic canned tomatoes but fresh ones would be preferable. When I am adding zucchini and spinach to a soup, I generally wait till the very end because I really dislike them soggy. Sometimes I even wait and just add it to my individual bowl. If you are making a double batch or freezing this, I would divide it and freeze without the spinach and zucchini. It is so much nicer when you can add them fresh at the end.
This soup came together so quickly and who doesn’t love a one pot meal? Cheers!
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 (15-ounce) can low-sodium red kidney beans, drained and rinsed
- 1.5 tablespoon olive oil
- 1/2 large onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 red bell pepper, diced
- 1 clove garlic, minced
- 6 sprigs of thyme, leaves stripped
- small handful of fresh oregano, chopped
- small handful of fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (14.5-ounce) can organic diced tomatoes or fresh tomatoes
- 4 cups organic vegetable broth
- 1 small zucchini, diced
- handful of chopped baby spinach leaves
- 1/3 cup freshly grated Parmesan, optional
- Heat the oil in a soup pot over medium-high heat. Add the onion, carrots, celery, red pepper, garlic, thyme, oregano, rosemary and salt and pepper and cook stirring occasionally until the vegetables are tender, about 5 -7 minutes.
- Add the broth, beans and tomatoes with the juice and bring to a boil, reduce heat to medium high and continue to cook for 45 minutes.
- Add zucchini and spinach and cook for 2 minutes. (I like mine crunchy so I leave it till the end. You can add it sooner if you prefer.)
- Serve immediately. Top with Parmesan cheese if desired.