Veggie Soup

Serves 4 | Active Time: 40 minutes | Total Time: 40 minutes


  • 3 tablespoons of extra virgin olive oil

  • 1 large yellow onion, chopped

  • 1.5 teaspoons of kosher salt, plus more to taste

  • 2 garlic cloves, chopped

  • 2 celery ribs, cut into 1/2-inch pieces

  • 2 medium carrots, cut into 1/4-inch-thick half-moons

  • 2 zucchini, cut into 1/2-inch pieces

  • 4 ounces white mushrooms, chopped in half (about 1 cup)

  • 2 cups shredded savory or green cabbage

  • 1/4 teaspoon ground black pepper

  • 1 15-ounce can kidney beans, drained and rinsed

  • 1/4 cup chopped flat-leaf parsley

  • 1/2 cup grated Parmesan cheese


  1. In a large pot, heat the oil over medium-high heat. Add the onion and 1.2 teaspoon of the salt and cook, stirring often, for 5 to 6 minutes, until softened.

  2. Add the garlic, celery, and carrots and cook, stirring often, for 3 to 4 minutes, until they start to soften.

  3. Add the zucchini, mushrooms, and cabbage to the pot. Pour in 5 cups of water and season with pepper and the remaining 1 teaspoon salt. Let come to a boil, then reduce the heat to medium and simmer for 10 to 15 minutes, until the vegetables are tender.

  4. Stir in the kidney beans and parsley and simmer for a few minutes, until the beans are heated through. Taste for seasoning; I like to add a dash of seasoning salt and chives to my bowl to add a little flavor. You can also substitute 2 of the cups of water with a low-sodium stock of choice. Serve topped with parmesan.

Best part: you can substitute any of the veggies for something else! :)

Happy Eating!

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