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    Home » Fall Into Winter » High Five Veggie Soup

    High Five Veggie Soup

    Published: Apr 16, 2013 · Modified: Oct 26, 2022 by Linda Baker · This post may contain affiliate links

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    This High Five Veggie Soup is a delicious way to eat your vegetables and it freezes beautifully.

    High Five Veggie Soup

    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

    High Five Veggie Soup

    LindySez
    This High Five Veggie Soup is a delicious way to eat your vegetables and it freezes beautifully.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Soups, Stews & Chili, Vegetarian
    Cuisine American
    Servings 8 servings
    Calories 278 kcal

    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).

    Nutrition

    Serving: 1gSodium: 725mgFiber: 6gCholesterol: 2mgCalories: 278kcalPolyunsaturated Fat: 6gSaturated Fat: 1gFat: 9gProtein: 9gCarbohydrates: 43g
    Keyword fresh vegetable soup, Italian style vegetable soup, vegetable soup, vegetarian soup
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Poppy

      April 16, 2013 at 9:36 am

      Now this I could make 🙂

      Reply
      • LindySez

        April 16, 2013 at 11:08 am

        Everything a healthy marathoner needs 🙂 Of course, you can put your spinach in last so it doesn't wilt as much...Enjoy ~ Lindy

        Reply
    2. Lilo Ducommun

      April 16, 2013 at 10:04 am

      This is very close to the vegetable soup my mama (your Oma) used to make

      Reply
      • LindySez

        April 16, 2013 at 11:09 am

        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?

        Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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