Description

This Rustic Tomato Vegetable Soup is a hearty and flavorful meal perfect for any season. Packed with fresh vegetables, herbs, and a blend of spices, it delivers a comforting and nourishing experience. This soup combines diced tomatoes, green beans, potatoes, cauliflower, and optional kidney beans, simmered to perfection in a savory broth, and finished off with baby spinach and a sprinkle of Parmesan cheese for an inviting touch.

Ingredients

Vegetables and Aromatics

1 tablespoon extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
3 carrots, finely diced
2 celery stalks, finely diced
2 cups diced green beans (about 1” pieces)
1 large russet potato, peeled and diced
2 cups diced cauliflower florets
Big handful of baby spinach

Spices and Seasonings

1-½ teaspoons fine sea salt
½ teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of red pepper flakes (optional)

Other Ingredients

¼ cup tomato paste
1 (28 oz.) can organic diced tomatoes
3 cups chicken or vegetable stock (more as needed)
1 (15 oz.) can kidney beans, drained (optional)
Parmesan cheese, to garnish (optional)

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Instructions

Sauté Aromatics: Heat the olive oil over medium heat in a dutch oven until hot. Add the diced onion and minced garlic, cooking for about 3 minutes until beginning to soften and become fragrant.
Cook Vegetables: Add the finely diced carrots and celery to the pot. Continue to cook over medium heat for 8-10 minutes until these vegetables are soft and fragrant, stirring occasionally to prevent sticking.
Add Spices and Tomato Base: Stir in the salt, black pepper, dried oregano, dried basil, garlic powder, onion powder, and optional red pepper flakes. Add the tomato paste and canned diced tomatoes. Cook the mixture for 1-2 minutes to meld the flavors and release aromas.
Simmer with Broth and Vegetables: Pour in the chicken or vegetable stock and bring to a boil. Reduce the heat to a simmer, then add the green beans, diced potato, cauliflower florets, and optionally the drained kidney beans. Let the soup simmer uncovered for 25 minutes or until the vegetables are tender and cooked through.
Finish with Spinach: Stir in the baby spinach and continue to simmer until the spinach is wilted and cooked, about 2-3 minutes. Adjust the soup’s consistency by adding more broth if desired.
Season and Serve: Taste the soup and adjust seasoning with more salt or pepper if needed. Serve the soup warm, garnished with a sprinkle of Parmesan cheese if desired for added richness and flavor.

Notes

Use vegetable stock for a vegetarian version or chicken stock for a more savory depth.
Kidney beans are optional; you can omit them for a lighter soup or add other beans of your choice.
Adjust the red pepper flakes quantity to control the soup's level of heat.
For a smoother texture, you can partially blend the soup before adding the spinach.
Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 2 months.