Description
A hearty and healthy vegetable soup featuring cabbage, carrots, potatoes, and fresh spinach simmered in a flavorful tomato broth seasoned with Italian herbs. This comforting vegetarian soup is perfect for a light lunch or a cozy dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 sticks celery, chopped
- 2 cups cabbage, chopped
- 4 cloves garlic, minced
- 1 (14 fluid ounce) can tomato sauce or crushed tomatoes
- 4 cups vegetable broth
- 3 medium carrots, peeled and sliced
- 1 Russet potato, peeled and chopped
- 1 cup frozen corn
- 1 small zucchini, chopped
- 1/2 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a soup pot over medium heat. Add the chopped onion, celery, and cabbage, sautéing for 7-10 minutes until the vegetables start to soften and lightly brown.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Add Liquids and Vegetables: Pour in the tomato sauce and vegetable broth. Add the sliced carrots, chopped potato, frozen corn, chopped zucchini, and Italian seasoning. Increase the heat to high and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to a low simmer. Cover the pot with the lid slightly ajar and cook for 20-25 minutes, or until the potatoes and vegetables are tender.
- Season and Add Spinach: Season the soup with salt and pepper to taste. Stir in the fresh baby spinach and cook for a couple more minutes until wilted. Remove from heat and serve warm.
Notes
- You can substitute vegetable broth with chicken broth if not strictly vegetarian.
- For a thicker soup, mash some of the potatoes before serving.
- Add a pinch of red pepper flakes for a bit of heat.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
