Tomato Vegetable Soup

Course: Main Course, Soup

Cuisine: North American

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 338kcal

Author: Lord Byron's Kitchen

This soup is thick, hearty, and filling! Tomato Vegetable Soup is in fact more like a stew than a soup! It has a dense, homestyle tomato flavour combined with the creaminess of tender white beans, and is paired with lots of fresh and good-for-you vegetables too. Yummy! Sounds good to me!

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Ingredients

2 tablespoons olive oil
2 ribs celery, finely chopped
4 small carrots, peeled and cut into 1/4 inch rounds
1 large onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups low-sodium vegetable broth
38 ounces canned white beans, drained and rinsed well (2 large cans)
28 ounces canned tomatoes with juice (1 large can)
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried red chili flakes, optional
1 tablespoon fresh chopped parsley

Instructions

Add the olive oil, celery, carrots, and onion to a large soup pot.
Over medium heat, cook the vegetables for 5 minutes.
Next, add the garlic and cook for an additional 2 minutes.
Sprinkle in the flour. Stir well and cook for 1 more minute.
Pour in the vegetable broth.
Add the beans, tomatoes, bay leaf, salt, and ground black pepper. Stir and bring to a boil.
Once boiling, reduce heat to low and simmer for 15-20 minutes. Do not cover the pot!
Finally, once the vegetables are fork-tender, taste for seasoning and adjust if needed.
Turn off the heat and remove the bay leaf and add the chopped fresh parsley. Stir well and serve immediately.

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