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–+ servings
Gemüsesuppe mit weißen Bohnen
Elle

Vegetable Soup

5 from 2 votes
This easy vegetable soup recipe is full of plant-based goodness. A nourishing and comforting bowl of soup with lots of vegetables and flavor. Very adaptable too!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Soup
Cuisine: Classic One-Pot
Calories: 317

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 3 small yellow onions, finely diced
  • 5 garlic cloves, minced
  • 2 celery stalks, diced
  • 2 carrots diced
  • 1 1/2 teaspoons herbs de Provence or Italian seasoning
  • 1 teaspoon sweet smoked paprika
  • 1/2 teaspoon sea salt, plus more to taste
  • freshly ground black pepper, to taste
  • pinch of chilli flakes, adjust to taste
  • 2 x 400 g cans peeled plum tomatoes
  • 2 bay leaves
  • 500 ml vegetable broth
  • 500 ml water
  • 500 g potatoes, peeled and 2 cm diced (5 medium)
  • 1 x 400 g can cannellini beans, rinsed and drained
  • 3-4 handfuls savoy cabbage, shredded very finely (about half a head)
  • Freshly grated parmesan cheese, to serve (optional)

Instructions
 

  1. In a Dutch oven or large, heavy bottomed pot, heat the oil over medium heat.
  2. Add the diced onion. Sauté until starts to soften, about 5 minutes. Add garlic and cook for 2 minutes, stirring frequently.
  3. Add the chopped celery and carrot. Sauté for another 5 minutes, stirring frequently.
  4. Stir in herbs, smoked paprika, salt, pepper and chilli flakes. Add the canned tomatoes, and using the back of a wooden spoon to break up the tomatoes.
  5. Add the broth and bay leaves. Increase heat to bring to a simmer, then reduce to medium, cover and simmer for 40-45 minutes, stirring every 15 minutes. If needed, add a little water.
  6. Add the 2 cups (500 ml) water and the cubed potatoes. Bring the soup to a simmer, then continue cooking, covered for 10 minutes, until the potatoes can easily be pierced with a knife (al dente).
  7. Uncover and add the shredded cabbage and white beans. Simmer, uncovered, for 5 minutes, until potatoes are tender and cabbage is no longer raw.
  8. Taste and adjust the seasoning. Serve into bowls and sprinkle with parmesan, if desired. Enjoy!

Nutrition

Calories: 317kcal

Notes

  • Instead of herbs de Provence or Italian seasoning, you can also use 2 fresh rosemary sprigs, leaves chopped finely (or 1 teaspoon dried) and 4 fresh thyme stalks, leaves picked (or 1/2 teaspoon dried)
  • When reheating add more water if needed, as the cabbage will absorb liquid.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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