Soup on a cold day is a refreshing way to warm up. Vegetable soup is an easy and delicious way to bring warmth to your whole body. Vegetables pack a punch with nutrients galore, and the addition of cannellini beans brings even more health to this soup. Vegetable soup is a great source of fiber, protein and vitamins A and C.
This loaded vegetable soup is an easy meal that will satisfy your family and bring healthy, delicious food to your table in less than an hour. Or, it can be made ahead and left on low (or in a crockpot) if you want to make it earlier in the day and be ready to serve it at dinner.
Children of any age can help with this recipe, or older children will be able to go solo with this prep work. There’s lots of opportunity to practice skills with a knife, garlic press and experimenting with different herbs.
Loaded Vegetable Soup
Ingredients
- 1 tbsp. olive oil
- 1 large onion (diced)
- 2 carrots (diced)
- 4 stalks of celery (diced)
- 1 zucchini (diced)
- 3 cloves garlic (minced)
- 1 tsp. thyme
- 1 tsp. sage
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1 can of cannellini beans (15 oz.)
- 1 can of diced tomatoes (14.5 oz)
- Freshly grated Parmesan cheese
Instructions
- Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper.
- Cook until vegetables are tender, stirring occasionally.
- Add broth, beans and tomatoes and bring to a boil.
- Top with freshly grated Parmesan cheese and serve.
This recipe article has been written by homeschooling staff writers of The Canadian Schoolhouse (TCS). Enjoy more of our content from TCS contributors and staff writers by visiting our Front Door page that has content on our monthly theme and links to all our content sections.
See more easy recipes for kids to make in the Kids Quick Cook article series page.
"Train up a child in the way he should go and when he is old, he will not depart from it" (Proverbs 22:6).