This healthy and delicious soup requires a long day of slow cooking, so be sure to get it started early (especially in the winter!).
- 4 cups low-sodium vegetable stock
- 2 cups water
- 2 (14.5 oz) cans diced tomatoes
- 1 cup diced celery (3 stalks)
- 1 cup diced carrots (2 carrots)
- 1 cup diced yellow onion (1 small)
- 4 cloves garlic, minced
- 1 1/3 cups diced zucchini (1 small)
- 1 cup frozen peas
- 1 1/2 cups frozen green beans
- 1 (15 oz) can cannellini beans or garbanzo beans, drained and rinsed
- 2 Tbsp chopped fresh parsley (or 2 tsp dried)
- 2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried rosemary, crushed
- 1/2 tsp dried thyme
- 2 bay leaves
- 1/2 tsp sugar
- Salt and freshly ground black pepper, to taste
- 2 cups cooked pasta or cooked barley
- Finely shredded romano or parmesan cheese, for serving
- More fresh parsley for serving
- On the stovetop, saute onions, carrots, celery and garlic in a tablespoon of oil for 5-8 minutes. This step is not necessary, but really ensures that the vegetables are cooked through.
- Add the onion mixture along with vegetable stock, water, tomatoes, beans, green beans, peas, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to your Sport cooking pot. Season with salt and pepper to taste and cook in the Solavore Sport 6 - 8 hours. The soup is done when the vegetables are tender.
- Add cooked pasta or barley to the hot soup. Stir in more vegetable broth or water to thin if desired. You may want to add more salt and pepper at this point. Serve warm topped with fresh grated cheese.