Wintertime Vegetable Soup
Ingredients * see note
1 Tbsp olive oil
1 onion, chopped
1 bell pepper (any color), chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 carrot, chopped
2 cups cabbage, chopped
1 cup cauliflower, chopped
1½ cups green beans, sliced in one inch pieces
5 cups chicken or vegetable broth
15 oz can pureed or diced tomatoes
8 oz can tomato paste
15 oz can kidney beans, drained
1 bay leaf
1 tsp each, basil and oregano
¼ tsp red pepper flakes
2 cups spinach
· Use what you have. I would have loved some corn and okra to add to the pot!
Directions
Heat olive oil over medium heat in a large pot or Dutch oven.
Add onion, bell pepper, celery, and garlic and cook until softened, about 10 to 15 minutes.
Add carrot, cabbage, green beans and cauliflower to the pot and sauté until softened.
Add broth, tomatoes, tomato sauce, and spices.
Bring to a boil, lower heat and let simmer partially covered for 20 to 25 minutes until vegetables are soft.
Add spinach and cook another 10 minutes.
Serve with freshly grated Parmesan cheese if you really want a treat!