This is a super easy veggie and bean soup. It is the ultimate “Make It Your Way” soup since you can simply open your refrigerator and put anything from it into the pot and create this great soup!
The secret ingredient to this soup is white wine! Yes,wine does make everything better!
Here is how I made my version:
1 teaspoon Extra Virgin Olive Oil
1 medium onion, chopped
3 cloves garlic, chopped
3 medium-to-large sized carrots chopped
2 cups green beans, you can use fresh or frozen – I used frozen in this version
1 15-ounce can Cannellini beans, drained and rinsed
3 large Tomatoes, diced
4 cups Vegetable Stock , use the DairyFreeGina recipe or make your own
1/4 cup shaved Brussel Sprouts
1/4 Corn- I used Frozen but canned will also work
1 large handful kale, chopped
1 large handful Spinach, chopped
1 cup cooked Rice
Salt and Pepper to taste
3 teaspoons Italian seasoning or use seasonings of your choice
1 teaspoon Garlic Powder,
1/4 cup White Wine – use wine that you actually drink so you know it is a good quality
1. In a large pot with one teaspoon olive oil, saute onion until it begins to brown slightly. Add garlic and carrots and cook for about 5 minutes until everything is softened. Add the rest of the ingredients except the beans, corn, kale , spinach , rice, wine.
2. Add the tomatoes and Stock; bring to a boil. Add the wine. Cover the pot, reduce heat to simmer and cook for about an hour.
3. While soup is cooking, cook rice according to package directions in a separate pot. Do not cook in the soup pot as the rice will absorb all the water and leave you with a pot of mush. Cook extra rice so you have it later in the week for other meals.
4. About 20 minutes before serving add the rice and remaining ingredients. Serve hot with good, dairy free bread.
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