Garden Vegetable Soup
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Garden Vegetable Soup
Rated 3.6 stars by 7 users
Category
Soups, Stews & Sauces, Soups, Stews, Sauces
Author:
Brittany Pitschman
Ingredients
- 1 tbsp Extra Virgin Olive Oil, plus more for garnish
- 1 large Onion, chopped
- 2 Carrots, chopped
- 1 Bulb Fennel, trimmed and chopped
- 2 Garlic Cloves, minced
- Salt
- 4 cups Low-Sodium Chicken Broth or Water
- 1 (28 oz) can Diced Tomatoes with juice
- 1 (19oz) can Cannellini Beans or Chickpeas, rinsed and drained
- 1 bunch Kale or Swiss Chard, stems removed, leaves washed and coarsely chopped
- 1 Zucchini, diced
- 1 Yellow Squash, diced
- 1 Red or Yellow Bell Pepper, seeded and diced
- Freshly Ground Black Pepper
- Freshly Grated Parmesan Cheese
Directions
- Heat 8 Quart Stock Pot over medium heat for 1 minute. Add olive oil, onions, carrots, fennel and garlic to the stock pot, and season with salt.
- Cook the vegetables for about 5 minutes, stirring occasionally, until they are softened.
- Stir in the broth, tomatoes, beans, kale, zucchini, squash and bell pepper. Season with black pepper.
- Coverand cook over medium heat until steam begins to escape from under the lid, about 5 minutes.
- Spinthe lid to engage the Vapor Seal then immediately reduce the heat to low. Cook until the vegetables are tender, 20 to 30minutes. (After about 10 minutes give the lid a quick spin—if it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the Vapor Seal, then reduce the heat to medium-low and continue cooking as directed.)
- Ladle the soup into warm bowls, drizzle with extra virgin olive oil and sprinkle with freshly grated Parmesan cheese.