This recipe is originally from the Canyon Ranch cookbook, with minor tweaks. When you include just veggies, it’s a great, light soup. Add some crushed red pepper for a spicy kick. Stir in a bunch of whole spinach leaves at the end to add more green to your meal. Add beans or potatoes to make it heartier, and some pasta to make it a one pot meal.
1 tbsp olive oil
1 medium onion, diced
2 or 3 carrots, peeled and sliced into rounds
2 stalks of celery, diced
1 zucchini, unpeeled and diced
1 summer squash, unpeeled and diced
1/2 cup fresh parsley, chopped
1 tsp fresh thyme, chopped (feel free to use a pinch or two dried)
1 tbsp fresh basil, chopped (feel free to use 1 tsp dried)
2 cans peeled and diced tomatoes, including the liquid
1 can cannellini beans, drained and rinsed
1 quart vegetable stock
1 tbsp red wine vinegar
Salt & pepper to taste
1. Heat oil in a large pot over medium heat. Saute onions, carrots and celery until the veggies start to sweat and the onions are starting to soften. Add the zucchini and herbs and mix well. Saute for another five minutes, stirring occasionally. Stir in the diced tomatoes and continue to cook for about 10 minutes, stirring occasionally.
2. Add the cannellini beans and vegetable stock, 1 tsp salt and 1 tsp pepper, and mix thoroughly to combine. Bring to a boil and reduce heat to low. Simmer for about 20 minutes.
3. Remove from heat. Stir in red wine vinegar. Taste and adjust seasonings to your preference.