Cannellini Veggie Soup

I can feel it, fall is right around the corner. This calls for lots of soups, chili, and pumpkin flavored everything. Today I have a great soup that is a little bit spicy, super hearty, and just plain delicious! This recipe came to me one day when I was in search of what to make for lunch. I just threw together these simple ingredients and paired it with a big salad full of tender greens and some crostini bread. It sure hits the spot and is super filling!

I love this soup because it's

• Super filling
• Delicious and hearty
• Kid-friendly
• Perfect for a chilly day
• Healthy
• Contains high amounts of veggies
• High in protein
• Easy to make

Cannellini Veggie Soup

(Printable Recipe)

(Serves 4)

What you will need:

• 4 cups water
• 1 container of your favorite organic low sodium vegetable stock
• 1 15oz can (bpa-free) of organic cannellini beans drained and rinsed
• 1/2-1 large yellow onion, diced
• 3 medium russet potatoes chopped
• 2 medium carrots chopped
• 2 sticks celery chopped
• 3/4 cup each frozen mixed vegetables (peas, corn, green beans, carrots)
• 1 medium juicy tomato, chopped
• 1/2 tsp dried rosemary
• 1/4 tsp turmeric
• 1/8 cayenne pepper
• Himalayan pink salt/cracked black pepper to taste

Directions:

• Pour all water into stock pot and bring to a boil. 
• Add in onion, potatoes, carrots, and celery. 
• Stir and lower heat to simmer for 15-20 minutes. 
• Chop tomato and pour in container of vegetable stock along with all spices, chopped tomato, and cannellini beans.  
• Cover and let cook for another 10-15 minutes. 
• Let soup cool before serving, it will be very hot. 
• Serve with greens or crostini.

This soup freezes great for up to 3 months. Make a huge batch and heat them up in a jiffy for a quick lunch with a side of greens. Enjoy!