SIZE
For 6
PREPARATION
40 min
DIFFICULTY
- Level 1
- Level 2
Let’s start this year off on the right foot with a giant bowl of nutritious, cozy, and flavorful VEGGIES!
With 6 vegetables and our Not Just Creamy Tomato Basil Sauce, this Creamy Basil Vegetable Soup is thick and full of dairy-free richness. We also love to use the zest and juice of a full lemon for a pop of freshness, immunity, and Vitamin C. Do you want to stir in a bag of spinach right before service for added fiber and iron (and added color)? Yes, yes you do.
Ingredients
2 Tbsp | olive oil, plus more to serve |
1 | onion, chopped |
3 | large carrots (1 cup), finely chopped |
3 | large stalks celery (1 cup), finely chopped |
1 | red bell pepper, chopped |
1 | lemon, zested & juiced |
½ tsp | salt, plus more to taste |
1 (14oz) can | fire roasted tomatoes, drained |
5 cups | vegetable or chicken stock |
1 (14oz) can | kidney or white beans |
2 cups | green beans, cut into 1-inch pieces |
optional | 5 oz bag spinach & shaved part |
Process
1
To a large dutch oven or stock pot, add the oil over medium heat until shimmering. Add the onion, carrots, celery, bell pepper, lemon zest, and ½ teaspoon salt, and cook until softened, about 7 minutes.
2
Stir in the tomatoes and Not Just Creamy Basil Pasta Sauce and cook over medium-high until slightly thickened, 2-3 minutes. Pour in the stock, kidney beans, and green beans and bring to a simmer. Reduce heat to medium/medium low and simmer for about 15-20 minutes until the green beans have softened.
3
Off heat, stir in the juice of the lemon and season to taste with salt and red pepper flakes. Stir in spinach right before serving, if using. Ladle into bowls and garnish with optional parm.
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