Clean Eating Quick Italian Veggie Soup

Clean Eating Quick Italian Veggie Soup

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.

Clean Eating Quick Italian Soup

Ingredients:

  • 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

Directions:

  1. 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!

*Variations
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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