Soup's On...

Soups and stews are enjoyed all year 'round. However, Fall/Autumn seem to make them extra special. This easy and delicious vegetable soup recipe easily adapts to a chicken, beef, veal, lamb, or fish variation.

Ingredients

• 2 Tbsp. olive oil

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 medium yellow onion, chopped

• 1 sweet potato (about 8 oz.), peeled and diced

• 1/2 tsp. kosher salt

• 4 cloves garlic, chopped

• 6 c. vegetable broth

• 1 (14.5-oz.) can crushed tomatoes

• 1 (8.75-oz.) can corn, drained

• 1 1/2 c. frozen, cut green beans

• 1 medium zucchini, chopped

• 1 (15-oz.) can cannellini beans, drained and rinsed

• 2 tsp. Italian seasoning

• 1 (5-oz.) bag baby spinach

• 1/2 tsp. black pepper

Directions

• Heat a large Dutch oven over medium-high heat. Add the olive oil, then carrots, celery, onion and sweet potato. Season with 1/2 teaspoon salt. Cook 8 to 10 minutes, until slightly softened. Add the garlic and cook 2 more minutes. 
  

• Add the stock, tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning. Return to a simmer, then reduce heat to medium. Cook at a low simmer, stirring occasionally, until the zucchini and green beans are tender, 12 to 15 minutes. Add the spinach and stir to wilt.
  

• Season with the remaining 1/2 teaspoon salt and black pepper.

Credit: The Pioneer Woman