The comfort food trend continues… The snow has finally relented but the chill has remained in the air – perfect soup weather!  So today I’m sharing my favorite soup recipe with you.  Well, my favorite soup to eat.  My boyfriend cooks this recipe for me which makes me and my tummy super happy.  I’m sure it will make your tummy happy too!


This hearty vegetable soup is satisfying any time of year but particularly during the cold months.  And unlike many comfort foods you can feel good about eating it.  I can’t think of a tastier way to eat a bowl full of vegetables!  This is one of those recipes you have to let simmer for awhile, but it’s worth the wait.  Just make yourself a big pot so you have some leftovers – this soup reheats very well.


Prep Time: 10-15 minutes

Cook Time: 3 hours

Serves: 2-4


1/3 c. Olive Oil
1 tbsp. Butter
1 small Onion, thinly sliced
2 Carrots, diced
2 Celery stalks, diced
2 medium Red Potatoes, peeled and cubed
2 oz. Green Beans, chopped
1 Zucchini, finely diced
2 Canned San Marzano Tomatoes, chopped
1 Parmesan Rind (optional)
2 c. Beef Broth
2 c. Water
14 oz. can Cannellini Beans, drained and rinsed
3 tbsp. grated Parmesan (I use Parmigiano-Reggiano)

1.  Add the oil, butter, and onion to a large stockpot or dutch oven.  Turn the heat on to medium low and cook until the onions are a light gold.


2.  Add the carrots and after 2 minutes add the celery.  Then add the potatoes, green beans, and zucchini then stir.  (Look at those veggies piling up!)


3.  After 5 minutes add the tomatoes, beef broth, water, and parmesan rind (if using) then season with salt.  Bring the soup to a boil then reduce heat to low and simmer, covered, for 2 hours.

4.  Stir in the cannellini beans and allow to simmer 30 minutes longer.


5.  Turn off the heat and stir in the parmesan.  Season to taste with salt and ladle into bowls.  This recipe makes 4 large bowls of soup.  One is probably enough to fill you up (especially if you’re having it with bread) but it you’re hungry you’ll have a hard time resisting going back for another bowl.

I recommend serving this soup with our Rustic Bread for soaking up the delicious broth… YUM!


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