This meatless vegetable soup takes about 30 minutes, start to finish. Make it when you want a really low-point, veggie-packed meal to offset a previous culinary indulgence, or you just want a delicious way to get more vegetables into your diet. If you have some leftover grilled chicken breast, chop it into big chunks and add it in. This keeps well in the fridge until it’s gone, which is never long.
1 T. olive oil
1 small onion, chopped fine
2 garlic cloves, minced
2 carrots, diced
2 stalks celery, diced
1 small zucchini, chopped
1 t. dried Italian seasoning, or Herbes de Provence
1/2 t. salt
freshly ground black pepper
4 cups low-sodium chicken broth
1 14.5-oz. can diced tomatoes
1 15-ounce can white beans
2 cups packed baby spinach, chopped
freshly grated Parmesan cheese
Heat oil in a large pot and add onion, garlic, carrot, celery, zucchini and seasonings. Cook until vegetables are softened, about 5 minutes. Add broth, tomatoes and beans and bring to a boil. Simmer 5 minutes and add spinach. Cook only until spinach has wilted. Sprinkle each serving with freshly grated Parmesan cheese.
