I’ve always been a baker and lover of cookies and baked goods but I’ve been cooking (and more importantly enjoying it) more this year. And I’ve been making lots of soups and one pot meals to eat as lunches throughout the week. When I first made the Tuscan Vegetable Soup from Ellie Krieger, I quickly realized the reason it has 5 out of 5 stars on 244 reviews on foodnetwork.com is because it is perfect as written.

Vegetable Soup Recipe - MyUntangledLife.com

When I made the soup again, I borrowed from a couple of other recipes that I like and came up with a variation that adds some texture to the broth. The original recipe calls for mashing 1/2 the beans and I combined half the canned beans and half the canned tomatoes in my Ninja Pulse blender and added tomato paste with the spices. And since I have been blessed to be able to relocate to coastal North Carolina, I named my version “Carolina Vegetable Soup”.

5.0 from 1 reviews
Carolina Vegetable Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A quick and easy vegetable soup that packs a lot of flavor in a short amount of time.
Ingredients
  • 1 (15 ounce) can beans (cannellini, pinto, kidney...pick your favorite bean)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 Tbsp olive oil
  • ½ large sweet onion, diced (about 1 cup)
  • 3 carrots, diced (about ¾ cup)
  • 3 stalks celery, diced (about ¾ cup)
  • 1 small zucchini, diced (about 1½ cups)
  • 2 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 1 tsp ground cumin
  • ¾ tsp dried sage
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 32 ounces vegetable broth
  • 2 bay leaves
  • 2 cups chopped baby spinach leaves
  • ⅓ cup freshly grated Parmesan, optional
Instructions
  1. Add ½ beans and ½ diced tomatoes to Ninja blender, pulse 5 or 6 times. Set aside.
  2. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in garlic, tomato paste, cumin, sage, salt and pepper. Cook until fragrant, about 30 seconds.
  3. Add the broth, blended bean and tomato mixture, remaining tomatoes with the juice and bay leaves and bring to a boil. Add remaining whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
  4. Serve topped with Parmesan, if desired.

 

Get to know Beth Lucht (18 Posts)

Beth recently decided a life change was in order and by way of Wisconsin and Massachusetts, found her way to the southeastern coast of North Carolina, or as she likes to think of it, a little slice of heaven. She is a recovering realtor; a burgeoning professional photographer; reader, writer and editor; and lover of the sea.


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