Cold winter nights? Try this healthy, filling vegetable soup to warm you up. {Shhhh I’ll tell you a secret: it’s actually rather warm in Anchorage for December. High of 42º! But I’m ready for these cozy winter recipes.} With this recipe you’ll be curled up on the couch in front of the fire in no time. Ripley is snuggled up next to me while I type this blog post, and Georgey is smashing all the presents under the tree HA!
So there are a couple things I LOVE about this soup. It’s packed with vegetables, so it’s healthy. It uses so many leeks which I’m kind of obsessed with. It’s open to interpretation – use any vegetables you want!
Optional and Substitutions:
- Stir in parmesan cheese for some added salty deliciousness (non-vegan)
- You may substitute chicken broth for vegetable broth if not vegetarian
This recipe makes quite a large pot of soup. It makes approximately 8-10 servings.
Ingredients:
- 4 carrots, chopped
- 4-5 celery stalks, chopped
- 1 large onion, large dice
- 3 large leeks, 1/2″ thick slice
- 4-5 red potatoes, cubed
- 2 cups fresh green beans, sliced on diagonal 1-2″ thick
- 2 cans cannellini beans (10.5 oz each), drained and rinsed
- 1 tbsp thyme
- 1 tbsp parsley
- 1 cup white wine
- 9 cups vegetable broth
- vegetable oil
- Parmesan cheese {optional}
- crusty bread {optional}
Directions:
Heat vegetable oil in large soup pot over medium heat. Add all vegetables and stir to coat in oil. Sauté for 5-6 minutes stirring occasionally to evenly cook vegetables. Add thyme, parsley, and cannellini beans then cook for 2-3 minutes. Pour in white wine and simmer for 2 minutes or so before adding vegetable broth. Bring to boil then reduce to simmer for 15 minutes covered.
Serve with crusty bread or stir in some parmesan cheese for non-vegan version.
Enjoy! 😀
What's In Bree's Belly 