Fresh & Easy Tomato and Vegetable Soup

A soup that uses so many ingredients from your veggie box it’ll be the freshest & most flavorful you’ve ever had!  See the bottom of the page for some really cool variations.

Fresh & Easy Vegetable Soup

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Prep Time 30 mins

Cook Time 25 mins

Total Time 55 mins

Servings 8 servings

Ingredients

  

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• 1 Tbsp olive oil
• 1 medium onion chopped
• 1 stalk celery sliced
• 1 medium carrot chopped
• 1 tsp minced garlic
• 2 cups chicken broth
• 2 cups tomatoes chopped
• 1 can cannellini beans rinsed & drained
• 1/2 cup broccoli microgreens
• 2 cups cubed peeled butternut squash
• 1 small zucchini halved lengthwise & sliced
• 1 Tbsp fresh oregano or 2 tsp dried oregano crushed
• 1/4 tsp salt
• 1/4 tsp fresh ground pepper
• Fresh grated parmesan optional

Instructions

 

• Heat oil over medium heat in a 4 quart dutch oven. Add onion, celery, carrots and garlic. Cook for 5 minutes.
• Stir in broth, squash and tomatoes. Bring to a boil then reduce heat, cover & simmer for 20 minutes.
• Add beans, zucchini, broccoli, oregano, salt, and pepper. Cook 5 more minutes.
• Top with microgreens & serve, sprinkled with cheese.

Notes

*Roast your tomatoes ahead of time in the oven with garlic & olive oil for even more depth of flavor! Then add them to the soup as the recipe instructs.

*You can make this soup in the slow cooker by adding all the ingredients except the zucchini, broccoli, oregano, and microgreens & cook for 8 hours. Then add the last 2 veggies and cook 30 minutes. Serve  topped with the microgreens & sprinkle with cheese.

Recipe adapted from Eating Well.

 

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