This is my absolute favorite vegetable soup. It’s delicious, healthy, and hearty. My mom used to make a variation of this soup in the winter time and I began attempting it back in high school. After about a decade it’s finally perfect.I make a big pot so I can keep half in the fridge, and freeze the rest. The listed veggies are great options, but feel free to add whatever veggies you like. Broccoli and potatoes are great options as well. Oh, and the Parmesan is essential!! Enjoy!
Large bunch of green beans
One small yellow onion
3 stalks of celery
1 yellow or green zucchini
1 can of kidney beans
1.5-14.5oz cans of diced tomatoes
1 tablespoon olive oil
2 tablespoons of fresh minced garlic
Salt and pepper to taste
2-32 oz containers of Chicken broth
Dice the vegetables into bite size pieces, rinse thoroughly, and set aside.
Put a large pot over medium high heat and add a tablespoon of olive oil. Once it’s hot add two heaping tablespoons of fresh minced garlic. Mix it around in the pot for 30 seconds and then add the vegetables to the pot. Sauté the vegetables in the pan for about 5 minutes, while occasionally mixing the veggies.
Add salt and pepper to taste– I add about a teaspoon of each–then add in the canned tomatoes and a can of rinsed kidney beans. Continue to cook for another few minutes while incorporating the veggies, kidney beans, and tomatoes.
Finally, add the chicken broth. Cover the pot until it’s boiling and then reduce the heat to a simmer. Simmer for a half hour if you like, but the veggies should be tender by the time the pot is boiling.
Scoop a serving into a bowl and add 1 tablespoon of couscous and allow couscous to soften which will just take a couple minutes. Add at least 1 tablespoon of grated Parmesan cheese, mix and Enjoy!!