There is something about a warm vegetable soup in the winter that just hits the spot. This vegetable bean soup recipe is one of my go-to recipes during the winter to keep me warm. It is packed with healthy fresh organic vegetables, like zucchini, tomatoes, carrots and celery. I add great northern beans for extra fiber, and pasta for carbs. I make a huge batch that lasts a few days – just keep the leftover soup in the fridge. Add this vegetable soup as a side to your favorite sandwich for a fresh, healthy lunch! I usually make a large batch right after a trip to the farmers’ market and pick up some fresh vegetables – yum! You can top it with Parmesan cheese, or to make it healthier you can omit it.
This weekend I am in LA visiting my family for my brother’s birthday. It is always so nice to be around family – lots of good food and laughs! What are your plans for the weekend?
- 1 tbsp olive oil
- 4 organic celery ribs, chopped
- ½ onion, chopped
- 2 cloves garlic, finely chopped
- 4 organic carrots, peeled and chopped
- 1 large organic tomato, chopped
- 1 large organic zucchini squash, chopped
- 1 cup corn
- 1 cup Great Northern beans
- 6 cups vegetable broth
- 1 cup fusilli pasta
- ½ tsp ground black pepper
- ½ tsp dried oregano
- Parmesan cheese for garnish
- Heat 1 tbsp olive oil in a large pot over medium heat.
- Add celery, onion and garlic and simmer for 7 minutes, stirring occasionally.
- Add carrots, tomato, pepper and oregano.
- Add vegetable broth, cover and bring to a boil, then reduce the heat to medium and cook for 15 minutes.
- At 15 minutes, add the zucchini, beans, corn and pasta.
- Continue to lightly boil for 10 minutes.
- Serve immediately and top with freshly grated Parmesan cheese.
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