American cuisine

Medium

Loaded Vegetable Soup

Name: Loaded Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 tbsp. Olive oil; 1 cup Sweet onion, diced; 1/4 tsp. Salt; 1/4 tsp. Pepper; 1/2 cup Carrot, diced; 1 cup Sweet potato, diced; 1/8 tsp. Salt; 1/8 tsp. Pepper; 1 tbsp. Garlic, minced; 14.5 oz. Diced tomatoes; 1/2 cup White wine; 4 cup Vegetable broth; 24 oz. Parmesan rind (optional); 1/8 tsp. Pepper; 1/4 tsp. Salt; 2 ea. Bay leaves; 2 sprigs Thyme; 35 sprigs Parsley stems (optional); 1 cup Green beans, 1 inch dice; 1 cup Cherry tomatoes, split; 1 cup Zucchini, diced; 15 oz. White beans; 1/8 tsp. Salt; 1/8 tsp. Pepper; 1 tsp. Butter; 2 slices Bread; 1 slices Cheese; 1/2 ea. Lemon, juiced; 1/4 tsp. Salt; 1½ cup Spinach (or other leafy green, rough chop)

Chef Nick Wisman

RATING LIKE RELAX SAVE PRINT

5 stars rating if you like it!

Done

Here’s a healthy and hearty recipe if you’re still struggling to decide what to have for dinner. Made with a variety fresh goodness, Chef Nick’s loaded vegetable soup will fulfil your daily intake of fiber, vitamins, and antioxidants. It’s a flavorful, feel-good dish that fills you up without weighing you down. Paired with the perfect crispy golden grilled cheese, this is certainly a meal that would warm you up after a long day.

Recipe

PRE TIME: 10 min

COOKING TIME: 30 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

2 tbsp. Olive oil
1 cup Sweet onion, diced
1/4 tsp. Salt
1/4 tsp. Pepper
1/2 cup Carrot, diced
1 cup Sweet potato, diced
1/8 tsp. Salt
1/8 tsp. Pepper
1 tbsp. Garlic, minced
14.5 oz. Diced tomatoes
1/2 cup White wine
4 cup Vegetable broth
24 oz. Parmesan rind (optional)
1/8 tsp. Pepper
1/4 tsp. Salt
2 ea. Bay leaves
2 sprigs Thyme
35 sprigs Parsley stems (optional)
1 cup Green beans, 1 inch dice
1 cup Cherry tomatoes, split
1 cup Zucchini, diced
15 oz. White beans
1/8 tsp. Salt
1/8 tsp. Pepper
1 tsp. Butter
2 slices Bread
1 slices Cheese
1/2 ea. Lemon, juiced
1/4 tsp. Salt
1½ cup Spinach (or other leafy green, rough chop)
Grilled cheese for garnish
Parsley, chiffonade for garnish
Fresh grated parmesan for garnish
1/4 tsp. Pepper

Directions:

Step 1

Heat the oil in a large pot over medium heat. Add the onion, season lightly and cook for 4-5 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes. Add the garlic, cook for 1 minute.

Step 2

Then add the canned tomatoes, cook for 2 minutes. Add the white wine and simmer until the liquid is almost gone. Add broth, salt/pepper, herbs and optional parmesan rind. Bring to a simmer for 15 minutes, or until sweet potatoes are tender.

Step 3

Add the green beans, cherry tomatoes, zucchini, and canned beans. Cover and simmer 10 minutes, or until the green beans are tender. Add lemon juice and spinach. Adjust seasoning if needed.

Step 4

Garnish with parsley and freshly grated parmesan. Enjoy with a grilled cheese or by itself!