Tis the season for colds and things.
Bring. On. The. Soup!
I’m proud of the fact that—for the most part—my immune system keeps me far, far away from the little things that tend to plague people. A head cold here. A flu there. They never seem to bother me. That being said, when I do get sick, I get *sick.* There’s absolutely no fooling around. I’ve learned to simply wave my white flag and surrender.
In other words, I spent most of the day in my pj’s. Resting. Relaxing.
Making a big batch of veggie soup.
Usually when I make a soup that calls for use of the blender, there is intensive time involved. Not always. But usually. Between the simmering and cooling times, the soup making process is a long one.
Not so with this recipe. The blending came pre-cooking. Just a can of diced tomatoes and three cans of white beans. The consistency—which reminded me of refried beans!!!—made for an awesome thickener. I need to remember this for future soups!
The rest of the soup recipe was just as easy. Just as simple. And it involved many…
…many, many, many…
…many, many, many vegetables.
I can practically hear my immune system thanking me. 😉
While the soup was simmering, dad picked up some crusty, artisan sourdough bread to accompany dinner.
The bread was absolutely perfect. Crusty on the outside, soft and doughy on the inside.
Cold season may be in full swing around here. But it’s nothing that a little veggie soup can’t handle.
Loaded-with-Veggies Soup Recipe—courtesy of Woman’s Day Magazine
- 3 cans (15.5 oz each) cannellini beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups water
- 1 large onion, chopped
- 2 Tbsp minced garlic
- 2 tsp dried Italian seasoning
- 1 tsp kosher salt, or to taste
- 1⁄2 tsp freshly ground black pepper
- 1⁄2 bulb fennel, chopped, or 4 cups chopped celery
- 1⁄2 small butternut squash peeled and cut into 1⁄2-in. pieces, or 4 medium carrots, chopped
- 1 medium zucchini (8 oz), halved lengthwise and sliced
- 8 oz broccoli rabe (thick stems removed), cut crosswise into 1-in. strips, or 8 oz broccoli florets
- 1 cup frozen peas
- Olive oil
1. Purée beans and diced tomatoes with their juice in food processor, in batches, if necessary. Pour into a 6-qt pot. Stir in water, onion, garlic, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, 10 minutes.
2. Add remaining vegetables except peas. Simmer, covered, for 20 minutes or until vegetables are tender. Stir in peas and simmer for 3 minutes. Season with salt to taste.
3. Drizzle olive oil over each bowl of soup; serve with crusty bread, if desired
Question: What is your favorite kind of soup? I love a soup that’s jam packed with veggies. Chicken stew is definitely on my list of favorites too. 😀