Hearty Winter Vegetable Soup
Frances Kellar
A hearty winter vegetable soup that is protein packed and full of flavor.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine American
- 4 cloves garlic
- 1 medium carrot peeled and diced into 1/2 inch chunks
- 3 russet potatoes peeled and diced into 1/2 inch chunks
- 4 leaves Tuscan kale stems removed and julienne sliced
- 1 small head broccoli florets chopped small
- 2 cups cooked white beans in broth or one 15-ounce can, keep in liquid
- 1/2 medium yellow onion diced
- 2 cups stock of choice vegetable or chicken stock work well here
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 tsp red pepper flakes optional
- 2 tablespoons olive oil
- Kosher salt and pepper to taste
Sauté onion and carrots in 2 tablespoons olive oil in Dutch oven or heavy pot until translucent, about 5 minutes. Add the garlic and tomato paste along with a pinch of kosher salt, black pepper, and the dried herbs and red pepper flakes (if using). Stir until onions and carrots are well coated.
Add in stock, broccoli, and potatoes and bring to a boil before lowering to a simmer. Cook until potatoes are fork tender, about 10 minutes. Remove from heat and add beans in their broth/juice and chopped kale.
Stir to warm through before ladling into bowls. Drizzle with good quality olive oil and, if desired, a generous amount of grated Parmesan. Crusty bread on the side also a must.
Keyword winter soup, vegetable soup, easy weeknights