Hearty Winter Vegetable Soup

This Hearty Winter Vegetable Soup is the perfect dish to warm up and stay healthy during the chilly months.

Hearty Winter Vegetable Soup

INGREDIENTS

• 1 (15 oz.) can cannellini beans, drained and rinsed
• 6 cups organic vegetable stock
• 2 cups bone broth (Optional if not making vegan!)
• 1 (14 oz.) can crushed tomatoes
• 1 cup small pasta, uncooked (I use Torchiette pasta)
• 1/4 cup white cooking wine
• 1 Tbsp Extra virgin olive oil
• 2 cups kale, de-stemmed + roughly chopped
• 2 cups chopped carrots
• 2 cups chopped celery
• 1 cup frozen green peas
• 4 garlic cloves, minced
• 2 tsps sea salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp turmeric powder
• 1/2 tsp ground cumin

INSTRUCTIONS

• In a large-size dutch oven over medium high-heat, add the olive oil. Once heated, add minced garlic and sauté until translucent + fragrant, about 1-2 minutes. Add the chopped carrots, celery, followed by: the salt, black pepper, parsley, oregano, chili powder, turmeric, cumin, and garlic powder, and stir together until combined and veggies are coated.
• Add in the veggie stock, bone broth (if using), white cooking wine, crushed tomatoes, and cannellini beans, stirring everything together until combined and the soup turns a "reddish" color. Add in the uncooked pasta, kale and green peas and stir to incorporate.
• Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Continue to simmer for another 20 minutes or until the veggies and pasta are tender and cooked through. Add additional salt, to taste if necessary.
• Remove from heat and serve immediately into prepared bowl(s) and enjoy with a side of bread, if desired.
• Bon Appetit!

https://www.orchidsandsweettea.com/winter-vegetable-soup/