Growing up, both of my parents made awesome versions of tomato based soups. My mom’s version was packed with veggies and had mini pasta in it and my dad’s version was more rich with oxtail in it. Quick side note – I always wondered about the origins of this soup since my Dad was born and raised in Shanghai and the soup seemed like something you’d find in the US…I stumbled upon this recipe from my favorite Chinese food blog that details the origins of the recipe my dad would make and the western influences on the recipe…if you eat meat, it’s definitely worth giving a try! Since I don’t eat meat and I have a gluten sensitivity, I have been on a quest through the dreary winter months to create an awesome tomato based vegetable soup packed with both flavor and nutrients. This super simple recipe came to be after reading a ton of different classic vegetable soup and minestrone soup recipes. I love making a big batch because it tastes even better the next day and is one of my favorite lunches!
Nutrient Packed Favorite Vegetable Soup
Makes 8 Servings
One sweet onion, chopped
Two carrots, peeled and chopped
Two stalks of celery, chopped
1 tbsp olive oil
3 tbsp tomato paste
4 cloves of garlic
1/2 tsp dried oregano
1 tsp dried basil
1/4 tsp red pepper flakes
28 oz can diced tomatoes
32 oz container (4 cups) of veggie broth
2 cups of water
1 large potatoes, diced
1 15 oz can cannellini/garbanzo/kidney beans, drained and rinsed
1/2 medium zucchini, diced
1 12 oz bag of frozen mixed veggies (about 2 1/4 cup)
2 large handfuls of chopped kale
1 tbsp Apple cider vinegar
Salt + pepper to taste
1. Cook the onion, carrot and celery in the olive oil for five minutes over high heat, stirring occasionally to keep from burning.
2. Add in the tomato paste, garlic, oregano, basil and red pepper flakes. Stir well and cook on medium heat for ~3 minutes.
3. Add in the canned tomatoes with their juice, the vegetable broth, the water and the potatoes. Turn the heat to high and bring to a boil. Let boil for five minutes, covered.
4. Add in the zucchini, beans and frozen vegetables. Turn the heat to medium and cook for 10 minutes.
5. Add in the kale. Stir. Stir in the apple cider vinegar. Add salt and pepper to taste.
Serve topped with a drizzle of extra virgin olive oil. Top with Parmesan if you want!
