The thunderstorms we've been experiencing in the last week have kicked my fall soup craving into an early start.
This soup was a one-pot wonder. In a large Dutch oven, I sauteed the onion and garlic ahead of time, and then threw in the vegetables and added the rest of the ingredients. Thirty minutes later, I had soup to feed a large family and leftovers for days.
The fresh herbs are what really brought out the flavor in this easy chop and dump soup. You could easily modify based on what you have on hand.
Here's the recipe.
End of Summer Vegetable Soup
Ingredients
1 1/2 white onions, diced
3-4 tablespoons extra virgin olive oil
2 tablespoons garlic
Sea salt and ground pepper, to taste
2 teaspoons red pepper flakes
2 yellow squash, diced
2 zucchini, diced
1 1/2 cups chopped haricot verts, chopped into 1/2 inch pieces
2 cans cannellini beans, drained and rinsed
6-7 sprigs fresh rosemary, de-stemmed and finely chopped
6-7 sprigs fresh thyme, de-stemmed and finely chopped
2 teaspoons Herbs de Provence
7 cups low sodium vegetable broth
Method
In a large Dutch oven over medium-high heat, warm the olive oil and then add the onion. Saute for 2-3 minutes, then add the garlic, salt, pepper, and red pepper flakes. Saute for another 2-3 minutes. Then, turn the heat down to medium an add the squash, zucchini, and green beans. At this point, you may need another 2-3 tablespoons of olive oil. Saute for about 4 minutes, then add the rest of the ingredients. Bring the soup to a boil, then simmer, covered, on low for about 20 minutes.
Enjoy with crusty bread for days to come, or freeze and enjoy many weeks later!
This soup was a one-pot wonder. In a large Dutch oven, I sauteed the onion and garlic ahead of time, and then threw in the vegetables and added the rest of the ingredients. Thirty minutes later, I had soup to feed a large family and leftovers for days.
The fresh herbs are what really brought out the flavor in this easy chop and dump soup. You could easily modify based on what you have on hand.
Here's the recipe.
End of Summer Vegetable Soup
Ingredients
1 1/2 white onions, diced
3-4 tablespoons extra virgin olive oil
2 tablespoons garlic
Sea salt and ground pepper, to taste
2 teaspoons red pepper flakes
2 yellow squash, diced
2 zucchini, diced
1 1/2 cups chopped haricot verts, chopped into 1/2 inch pieces
2 cans cannellini beans, drained and rinsed
6-7 sprigs fresh rosemary, de-stemmed and finely chopped
6-7 sprigs fresh thyme, de-stemmed and finely chopped
2 teaspoons Herbs de Provence
7 cups low sodium vegetable broth
Method
In a large Dutch oven over medium-high heat, warm the olive oil and then add the onion. Saute for 2-3 minutes, then add the garlic, salt, pepper, and red pepper flakes. Saute for another 2-3 minutes. Then, turn the heat down to medium an add the squash, zucchini, and green beans. At this point, you may need another 2-3 tablespoons of olive oil. Saute for about 4 minutes, then add the rest of the ingredients. Bring the soup to a boil, then simmer, covered, on low for about 20 minutes.
Enjoy with crusty bread for days to come, or freeze and enjoy many weeks later!
