Description
A wholesome, nutrient-dense Italian-style vegetable soup that brings comfort to any table. By slowly simmering garden-fresh vegetables, cannellini beans, and aromatics, this hearty meal develops deep, savory flavors. It is a perfect, mindful one-pot dish for busy days that prioritizes hydration and whole-food nourishment without any meat or alcohol.
Ingredients
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 tsp dried oregano
½ tsp dried thyme
1 tsp salt
½ tsp black pepper
1 tin (400g) chopped tomatoes
2 tins (400g each) cannellini beans, drained and rinsed
1 medium courgette, diced
1 litre vegetable stock
500ml water
100g small pasta (such as ditalini)
100g fresh spinach or kale, chopped
1 tbsp lemon juice (optional)
Instructions
Heat olive oil in a frying pan over medium heat.
Sauté the diced onion, carrots, and celery for 5 to 7 minutes until softened.
Transfer the sautéed vegetables to the slow cooker.
Add garlic, dried herbs, salt, pepper, tomatoes, beans, courgette, vegetable stock, and water to the slow cooker.
Cook on low for 6 to 8 hours or high for 3 to 4 hours.
Stir in the small pasta during the last 30 minutes of cooking.
Stir in the spinach or kale just before serving until wilted.
Stir in the lemon juice if desired and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a little extra water or broth when reheating as the pasta will absorb liquid over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg