Hearty Vegetable Soup Recipe

There's nothing like a hearty vegetable winter soup. It's a great way to get children to eat their colors with vegetables from your garden or local grocery store.

Ingredients

1 tablespoon olive oil
1 large onion
4 medium carrots, peeled and sliced
3 ribs celery, chopped
2-4 cloves garlic, finely chopped
2 cups cauliflower florets
1 bunch Swiss chard, cut into one-inch pieces
1 cup red or green cabbage
1 28 ounces fresh or canned San Marzano diced tomatoes
1 19 ounce white beans, drained of liquid
1 32 ounces vegetable broth
2 bay leaves
2 sprigs of fresh thyme
4 sprigs of fresh oregano, leaves chopped
6 sprigs flat-leaf parsley, leaves only chopped
1/4 teaspoon crushed red pepper flake
1 teaspoon sea salt or to taste

Directions

Place a 3-quart pot over medium heat, add the olive oil. Add the mirepoix mixture (onion, celery, carrot) the red pepper flake, bay leaf, and thyme sprigs. Saute until onions begin to look somewhat translucent. Add the white beans, San Marzano tomatoes, and vegetable broth. Bring to a simmer and add cauliflower, Swiss chard, oregano, parsley, garlic, and salt. Simmer for 4-5 minutes. Serve!