Veggie Soup

Soupy McSoupster!  Happy Monday!

Soup is one of my favorite things about Fall and Winter.  To me, nothing is better than curling up on the couch with a warm bowl of soup and days hours a significant amount of Netflix watching ahead of me.

Fun Fact: I am currently watching Private Practice.  That Addison sure does complain a lot.

This soup is my go-to soup because the ingredients are inexpensive and it doesn't take too long to make.

What you will need to serve 2:

Olive oil
3 medium-sized carrots - chopped
3 stalks of celery - chopped
4 scallions - chopped
1 zucchini - quartered
6 cups of chicken stock

1 can of cannellini beans

3 handfuls of spinach
Salt and pepper to taste

Pour just enough olive oil into a large pot to coat the bottom of the pot.  Let the oil heat for about a minute, then toss in the carrots, celery and scallions with some salt and pepper.  Cook until soft (about 15-20 minutes), then toss in the zucchini.  Once the zucchini has softened (5-10 minutes), pour in the chicken stock, cover the pot, and bring to a boil.  Once the stock has boiled, turn the heat down to low, and let simmer, uncovered, for 15 minutes.  When there are 5 minutes left, toss in the cannellini beans.  When time is up, turn off the heat, put the spinach on top of the soup and cover the pot for 1 minute.  This will allow the steam to cook the spinach before mixing it with everything else.  Mix the spinach with the rest of the soup and enjoy!!

Fun Fact: During the above "action shot" I was actually spilling chicken stock all over the stove.

I highly suggest adding some grated parmesan cheese on top of your serving :)

Fun Fact: I also highly suggest having some fresh Italian bread on the side.  However I do not highly suggest eating half of the loaf before the soup is done thus ruining your appetite.

Fun Fact: Referring to the above fun fact, I may or may not be speaking from experience.

Final Fun Fact:  This soup is also great for lunch the following day.


Enjoyyyyyy :)