Harvest Vegetable Soup

4-6 Servings
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Ingredients

  • 2 tablespoons extra virgin olive oil, plus more as needed
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 large onion, diced
  • Kosher salt and freshly ground pepper
  • 2 small zucchini, diced
  • 2 small yellow squash, diced
  • 1 teaspoon dried basil
  • 1 28-ounce can diced tomatoes
  • 1 28-ounce can tomato puree
  • 1 15-ounce can cannellini or navy beans, drained and rinsed
  • 2 cups water, tomato juice or chicken stock
  • 2 cups spinach leaves, cut into strips (chiffonade)
  • Extra virgin olive oil (optional) for serving
  • Freshly grated Parmesan cheese (optional) for serving
  • Fresh basil or rosemary, finely chopped, for garnish (optional)

Directions

  1. In a large pot, heat about 2 tablespoons olive oil over medium-high heat. Add carrots, celery and onion along with about a teaspoon of salt and half a teaspoon pepper. Sauté until vegetables begin to soften, about 5 minutes, stirring occasionally.
  2. Add zucchini and yellow squash. Sauté for a couple of minutes, then add dried basil and stir. Add tomatoes and their liquid, tomato puree, beans, and 2 cups of water, tomato juice, or stock. Bring to a boil over medium high heat, then reduce heat and simmer for 20 minutes. (If soup is too thick, add more liquid.)
  3. Stir in spinach leaves and simmer for 5 more minutes. Taste for seasoning and add salt and pepper if needed.
  4. Ladle into bowls, top each serving with about a teaspoon of best-quality extra virgin olive oil and a sprinkle of cheese and fresh herbs, if desired.

https://www.cutco.com/learn/harvest-vegetable-soup