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Loaded Vegetable Soup

Print Recipe
Course: Dinner, Soup
Ingredients Method

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

Method
 

  1. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper.
  2. Cook until vegetables are tender, stirring occasionally.
  3. Add broth, beans and tomatoes and bring to a boil.
  4. Top with freshly grated Parmesan cheese and serve.