It's that time of year again – the evenings are getting cooler, and all you want is something warm and filling that doesn't keep you in the kitchen for hours. This Soup For Supper came to me on a busy Tuesday when I needed dinner on the table fast, but I still wanted something that felt like a real meal, not just a snack.
Advertisements1
Think of this soup as your financial safety net – it's built on a base of inexpensive pantry staples, but it's loaded with enough vegetables and protein to satisfy even the hungriest family. It's the kind of meal that stretches your grocery budget without stretching your patience.
This isn't just a starter or a side; it's a full supper in a bowl. The combination of hearty beans, tender vegetables, and a rich, herby broth will make you forget you're eating something so simple and affordable.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use a good quality olive oil for sautéing; you can substitute with avocado oil if preferred.
1 large yellow onion, diced
Yellow onions are sweet and mellow; you can use white or red onions if that's what you have.
3 cloves garlic, minced
Fresh garlic adds the best flavor; use 1 teaspoon garlic powder in a pinch.
2 carrots, peeled and diced
Carrots add natural sweetness; you can use parsnips for a different flavor.
2 celery stalks, diced
Celery adds a savory base note; if you don't have celery, use fennel or bell pepper.
1 medium zucchini, diced
Zucchini adds bulk and nutrients; you can substitute yellow squash or even green beans.
1 (15-ounce) can diced tomatoes, undrained
Fire-roasted tomatoes add extra depth; if using fresh, chop 2 cups and add a bit more liquid.
4 cups (960ml) vegetable broth
Use low-sodium broth to control salt; chicken broth also works if you're not vegetarian.
1 (15-ounce) can cannellini beans, drained and rinsed
Cannellini beans are creamy and hold their shape; you can use navy beans or chickpeas.
1 teaspoon dried oregano
Dried oregano is a classic Italian herb; use 1 tablespoon fresh if you have it.
1/2 teaspoon dried thyme
Thyme adds earthiness; you can use a sprig of fresh thyme and remove before serving.
1/2 teaspoon salt, plus more to taste
Adjust salt based on your broth; start with less and add more at the end.
1/4 teaspoon black pepper
Freshly ground black pepper is best; add more if you like a bit of heat.
1 cup (100g) small pasta (like ditalini or orzo)
Small pasta adds heartiness; you can use rice, quinoa, or omit for a low-carb version.
2 cups (60g) fresh baby spinach
Spinach wilts quickly and adds color; you can use kale, but add it earlier to soften.
1/4 cup (15g) fresh parsley, chopped, for garnish
Parsley adds freshness; you can use basil or cilantro if you prefer.
Tips & Tricks
Don't overcook the pasta
Cook it just until al dente, as it will continue to soften in the hot soup. If you're planning leftovers, cook the pasta separately and add it to each bowl to prevent it from becoming mushy.
Season in layers
Taste the soup before adding salt, especially if your broth is salted. Add more herbs at the end if needed.
Make it a complete meal
Serve with a side of crusty bread or a simple green salad to round out the meal.
Pro Tips
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for 1 minute until fragrant.
2. Add the Vegetables
Stir in the diced zucchini and cook for 2-3 minutes, allowing it to soften slightly. This adds a nice texture variety.
3. Pour in the Liquids
Add the diced tomatoes with their juices and the vegetable broth. Stir in the dried oregano, thyme, salt, and pepper. Bring the soup to a boil over high heat (212°F / 100°C).
4. Simmer the Soup
Once boiling, reduce the heat to low (180°F / 82°C) and simmer, uncovered, for 10 minutes. This allows the flavors to meld together.
5. Cook the Pasta
Stir in the pasta and cannellini beans. Continue to simmer for 8-10 minutes, or until the pasta is al dente (cooked through but still slightly firm). Stir occasionally to prevent sticking.
6. Wilt the Spinach
Remove the pot from the heat and stir in the fresh spinach. The residual heat will wilt the spinach in about 1 minute. Adjust seasoning with salt and pepper to taste.
7. Garnish and Serve
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.
Delicious Variations
Meat Lover's
Add 1/2 pound (225g) cooked Italian sausage or diced chicken breast along with the vegetables.
Spicy Kick
Add 1/2 teaspoon red pepper flakes or a chopped jalapeño with the garlic for some heat.
Creamy Tuscan
Stir in 1/2 cup (120ml) heavy cream and 1/4 cup (25g) grated Parmesan cheese at the end.
How to Store Soup For Supper
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium heat, adding a splash of broth or water if too thick.
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
Yes, you can. Sauté the aromatics first, then add everything except the pasta and spinach to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta 20 minutes before serving, and stir in the spinach just before serving.
Q: Can I use frozen vegetables instead of fresh?
Absolutely. Frozen mixed vegetables, such as a blend of carrots, peas, and green beans, can be added directly to the soup. They will need about 5-10 minutes to cook through, so add them with the pasta or slightly earlier.
Q: How can I make this soup gluten-free?
Simply omit the pasta or use a gluten-free pasta variety. You can also substitute quinoa or rice for a gluten-free grain. Ensure your broth and canned tomatoes are certified gluten-free.
Q: Can I use dried beans instead of canned?
Yes, but you'll need to soak and cook them first. Use 1/2 cup (100g) dried beans, soak overnight, then cook until tender before adding to the soup. This will add about 30-40 minutes to the cooking time.
Q: How do I thicken this soup?
If you prefer a thicker soup, you can mash some of the beans with a fork or blend a cup of the soup and stir it back in. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering soup until thickened.
Now that you've got this hearty Soup For Supper in your repertoire, it's time to make it your own. Share your favorite variations in the comments below, and don't forget to subscribe for more simple, budget-friendly recipes. Keep it simple, keep it growing.
Soup For Supper
Warm up with this hearty Soup For Supper – a comforting one-pot meal packed with veggies, beans, and savory herbs.
🧂 Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 (15-ounce) can diced tomatoes, undrained
- 4 cups (960ml) vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup (100g) small pasta (like ditalini or orzo)
- 2 cups (60g) fresh baby spinach
- 1/4 cup (15g) fresh parsley, chopped, for garnish
📋 Instructions
- 1Sauté the Aromatics — Heat the olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for 1 minute until fragrant.
- 2Add the Vegetables — Stir in the diced zucchini and cook for 2-3 minutes, allowing it to soften slightly. This adds a nice texture variety.
- 3Pour in the Liquids — Add the diced tomatoes with their juices and the vegetable broth. Stir in the dried oregano, thyme, salt, and pepper. Bring the soup to a boil over high heat (212°F / 100°C).
- 4Simmer the Soup — Once boiling, reduce the heat to low (180°F / 82°C) and simmer, uncovered, for 10 minutes. This allows the flavors to meld together.
- 5Cook the Pasta — Stir in the pasta and cannellini beans. Continue to simmer for 8-10 minutes, or until the pasta is al dente (cooked through but still slightly firm). Stir occasionally to prevent sticking.
- 6Wilt the Spinach — Remove the pot from the heat and stir in the fresh spinach. The residual heat will wilt the spinach in about 1 minute. Adjust seasoning with salt and pepper to taste.
- 7Garnish and Serve — Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.
Kwame covers personal finance and investing for beginners, breaking down complex topics into clear, relatable examples. He focuses on building wealth through simple habits and avoiding common money mistakes.
