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Loaded Vegetable Soup

Print Recipe
Course Dinner, 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.