By DairyFreeGina

Dairy Free Vegan Gluten Free

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 or freezer and put anything from it into the pot to create this great soup!

The secret ingredient to this soup is white wine! Yes,wine does make everything better! But make sure you use a wine you would actually drink so that it’s a good quality and will actually enhance the flavor of your soup.

Here is how I made my version:

Ingredients:

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

6 cups Vegetable Stock , use the DairyFreeGina recipe or make your own

1/4 cup Brussel Sprouts, chopped if large

1/4 cup Corn- I used Frozen but canned will also work

1 large handful kale, chopped

1 large handful Spinach, chopped

1 cup cooked Rice or gluten free orzo (I used orzo in this version)

Salt, Pepper, Red Pepper Flakes to taste

3 teaspoons Italian seasoning or use an all purpose seasoning 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

Directions:

1. In a large pot with one teaspoon olive oil, saute onion until it begins to soften.. 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 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 or orzo according to package directions in a separate pot. Do not cook in the soup pot as the rice/orzo 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, gluten free bread.

What’s your favorite soup recipe? Share in our Comments section! And please share this recipe on social media and via email.

Print Recipe

Make It Your Way Veggie Soup

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 or freezer and put anything from it into the pot to create this great soup!

The secret ingredient to this soup is white wine! Yes,wine does make everything better! But make sure you use a wine you would actually drink so that it's a good quality and will actually enhance the flavor of your soup.

Course: Soup

Ingredients

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, chopped in half
1 15-ounce can Cannellini beans, drained and rinsed
6 cups Vegetable Stock , use the DairyFreeGina recipe or make your own
1/4 cup Brussel Sprouts, chopped if large
1/4 cup Corn- I used Frozen but canned will also work
1 large handful each spinach and kale, chopped
1 cup Rice or gluten free orzo (I used orzo in this version), cooked according to packaged directions
Salt, Pepper, Red Pepper Flakes to taste
3 teaspoons Italian seasoning or use an all purpose seasoning 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

Instructions

In a large pot with one teaspoon olive oil, saute onion until it begins to soften.. 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.
Add the stock; bring to a boil. Add the wine. Cover the pot, reduce heat to simmer and cook for about an hour.
While soup is cooking, cook rice or orzo according to package directions in a separate pot. Do not cook in the soup pot as the rice/orzo 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.
About 20 minutes before serving add the rice and remaining ingredients. Serve hot with good, dairy free, gluten free bread.

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