Vegetable Bean Soup

Vegetable Bean Soup

There is something about a warm vegetable soup in the winter that just hits the spot. This vegetable bean soup recipe is one of my go-to recipes during the winter to keep me warm. It is packed with healthy fresh organic vegetables, like zucchini, tomatoes, carrots and celery. I add great northern beans for extra fiber, and pasta for carbs. I make a huge batch that lasts a few days – just keep the leftover soup in the fridge. Add this vegetable soup as a side to your favorite sandwich for a fresh, healthy lunch! I usually make a large batch right after a trip to the farmers’ market and pick up some fresh vegetables – yum! You can top it with Parmesan cheese, or to make it healthier you can omit it.

Ingredients

  • 1 tbsp olive oil
  • 4 organic celery ribs, chopped
  • ½ onion, chopped
  • 2 cloves garlic, finely chopped
  • 4 organic carrots, peeled and chopped
  • 1 large organic tomato, chopped
  • 1 large organic zucchini squash, chopped
  • 1 cup corn
  • 1 cup Great Northern beans
  • 6 cups vegetable broth
  • 1 cup fusilli pasta
  • ½ tsp ground black pepper
  • ½ tsp dried oregano
  • Parmesan cheese for garnish
Read the whole recipe on My San Francisco Kitchen