For the past two days here in the sierra foothills, we’ve been getting some much needed rainfall. I ran to the grocery store yesterday to pick up a few things and even though I was dressed warm, it was freezing! My dinner plan was to have a soup that was from my Monthly Meal Plan, however I needed some chicken broth and had to make a quick run to the store. By the time I got home and threw everything in the crock pot, there wasn’t enough time for the beans in the recipe to cook so I had to resort to an alternate meal.
Since it was pretty cold day, I decided to make some Clean Eating Quick Italian Veggie Soup. It was my first time using this recipe with frozen veggies (I mix up a gallon size bag of chopped veggies and freeze -great time saver) but everything turned out fantastic! Not to mention it was SIMPLE! This would be a great recipe to throw together before work and have ready for when you get home! You could even do a lot of the prepping the night before! The pre-chopping and freezing of the veggies is FAST, so when you’re in a pinch, this would be a great comforting soup.
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 pound of chopped veggie mix (Green beans, carrots, cauliflower and zucchini)
- 2 diced tomatoes (either plum or tomatoes on the vine are perfect)
- 2 cups pre-cooked dried cannellini beans, (or 2 14-oz cans, rinsed and drained)
- 4 cups reduced sodium chicken broth
- 4 cups water
- Fresh ground pepper to taste
- Place olive oil in a large soup pot and heat over medium-high heat. Sauté the garlic until nutty, about one
minute. Stir in the Italian seasoning and stir well, then add vegetables and sauté for 1-2 minutes. Add the
broth and tomatoes and bring to a boil. Lower the heat to simmer and allow to cook briefly until the
veggies are tender, about four minutes. Add the beans and heat through, about 4 minutes more. Add
pepper. Serve hot. Top with a sprinkle of parmesan cheese, if desired.
That’s it! Enjoy!
Feel free to try different frozen vegetable blends for variety. May use other beans, such as kidney, black or navy beans. If you like meat, add 1 Cup cooked, chopped chicken or turkey at the same time as adding the broth.
To really “kick up” the recipe, add up to 3 Tbsp. pesto and heat through for about a minute prior to serving.
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