I was food prepping on Sunday and decided to whip up a quick and easy vegetable soup to take for lunch during the week. The great thing about vegetable soup is that you can really add any veggies you want. I made this one very simple by using just and onion, celery, and garlic with some petite diced tomatoes and a bag of classic frozen veggies (carrots, peas, corn, and green beans). A little vegetable stock and some Italian seasoning and you have a healthy and delicious soup.
2 tbsp olive oil
1 medium onion diced
2 cloves garlic
2 celery ribs
8 cups vegetable stock
14.5 oz can petite diced tomatoes
1 tsp Italian seasoning
1 cup cooked ditalini
16 oz can kidney beans
1 bag of frozen veggies (carrots, peas, corn, and green beans)
- Heat up the olive oil in a large pan. Add the onion, garlic, and celery. Sprinkle with some salt and pepper and allow it to cook down a few minutes.
- Add in the diced tomatoes, Italian seasoning, and the vegetable stock. Bring it up to a low boil.
- Add in the frozen veggies and turn it down to a simmer for 30 minutes.
- Add in cooked pasta and rinsed beans. Continue to let simmer for another 20 to 30 minutes.
Again, you can really use any veggies. Zucchini or summer squash would be a great addition. I hope you enjoy this recipe. Winter is a great time to whip up some delicious soups.