Now that spring has finally sprung and farmer markets are in abundance, I get a tad bit excited picking up fresh and bright produce to make a delicious meal. Although the temperatures are getting warmer, it doesn't stop me from making a lovely soup, especially ones that take less than 30 minutes to cook.
A broth based vegetable soup is one of my favorites due to its high nutrient density and low calories (if you are watching your weight). Did you know that studies have shown that consuming broth based vegetable soups prior to a main meal will result in eating about 20% less calories at that meal?
I also love that most soups are versatile, you can switch up the ingredients to include different vegetables each time. And if you find it difficult to get the recommended 3-4 cups of vegetables everyday, then this is a great option to get most of your servings in just one meal.
Give it a try and let me know what you think!
- 1-2 garlic cloves minced
- 1 can cannellini beans, rinsed and drained
- 1 can no salt added diced tomatoes with juices
- 4 cups of vegetable broth
- 2 stalks celery chopped
- 2 carrots chopped
- 1 zucchini chopped or 1 1/2 cups broccoli florets
- 1/2 onion chopped
- 1 tablespoon olive oil
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt (adjust to your preference)
- 1/2 teaspoon black pepper
- 3oz baby spinach
- Heat olive oil in pot on medium-high heat. Add all vegetables, garlic, thyme, sage, salt and pepper. Cook until veggies are slightly tender, about 5-7 minutes.
- Add vegetable broth and diced tomatoes. Bring to a boil.
- Lower heat and add beans. NOTE: if you prefer a little bit of a thicker soup, you can mash the beans in a bowl with the back of a fork and then add to soup.
- Simmer for about 5 minutes.
- Turn off heat and add spinach to let them wilt.
Other options: Feel free to add some avocado just before serving or a dash of grated parmesan cheese.