This High Five Veggie Soup is a delicious way to eat your vegetables and it freezes beautifully.
A short story - The Making of High Five Veggie Soup
Eat your vegetables! That's what my mama used to say. Having been raised on mushy canned vegetable soups, my husband was less than enthusiastic when I decided to make an all-veggie soup for lunch. But with one taste, I not only got a High-Five, but I also had a veggie soup convert.
This recipe for High Five Veggie Soup is an easy and delicious way to eat your vegetables. It freezes beautifully so you can make it, freeze it and take your own, fresh, delicious soup to work or school. No can opener needed.
Of course, you can use whatever vegetable you like, although I thought this combination worked well together. I would stay away from strong-flavored veggies such as broccoli or cauliflower.
As far as the pasta goes, the fusilli worked great, but feel free to substitute another short pasta. As always, when cooking pasta for soups I cook the pasta separately and then add the cooked pasta to the soup. This keeps your soup from getting too much of the pasta starch.
So make your mama happy and have a bowl!
This soup goes beautifully with some Polenta Cornmeal Muffins or try decadent Cheddar Black Pepper Drop Biscuits.
Want a "meatier" soup? Try Beef Barley Vegetable Soup or Smokey Kielbasa Cabbage Soup. Hearty soups that will warm your soul on a cold night.
High Five Veggie Soup
Ingredients
- 6 ounces fusilli pasta or another short pasta
- 2 tablespoons extra virgin olive oil
- 1 cup green beans cut into 1-inch pieces
- 1 cup chopped onion
- 1 small red pepper seeded and diced
- 2 14.5 – ounce cans Italian style stewed tomatoes, chopped or lightly blended
- 2 cups vegetable broth
- 1 cup water
- 2 medium zucchini sliced in half lengthwise and cut into ¼ inch thick pieces
- 4 cups coarsely chopped fresh spinach
- 6 fresh basil leaves chopped or torn
- 1 16-ounce can cannellini beans, (white kidney beans) or red kidney beans, drained and rinsed
- Salt and freshly ground pepper to taste
- Pinch red pepper flakes (optional)
- 2 tablespoons basil flavored oil or a good fruity olive oil
- 2 tablespoons freshly grated Parmesan cheese or to taste
Instructions
- In a large pot of salted water, cook the fusilli for 6 minutes. Drain and rinse with cold water to stop the cooking process. Set-aside.
- In a large saucepan, heat the oil over low heat; add the green beans, onions, and bell pepper; sprinkle with salt, cover and allow them to sweat for 10 minutes, do not brown.
- Add the stewed tomatoes, vegetable broth, and water; bring to a boil, reduce heat and simmer for 10 minutes.
- Add the zucchini, spinach and basil; simmer another 10 minutes.
- Add the beans, pasta, and red pepper flakes, if using, along with some additional broth or water if the soup seems too thick; simmer 5 minutes more.
- Taste and adjust seasonings; Ladle into warmed bowls and drizzle with the oil and give it a good sprinkle of Parmesan cheese. (to keep it completely vegan, omit the cheese).
Lilo Ducommun says
This is very close to the vegetable soup my mama (your Oma) used to make
LindySez says
Maybe she "channeled" it to me 🙂 The only soups I remember her making when I was in Germany were the pre-supper soups...I especially liked the Farina one. I'll have to get that recipe somewhere...YOU?
Poppy says
Now this I could make 🙂
LindySez says
Everything a healthy marathoner needs 🙂 Of course, you can put your spinach in last so it doesn't wilt as much...Enjoy ~ Lindy