Every now and then I find a real keeper of a recipe. I try to make a wide variety of meals and remix standard dishes, but not all of the recipes I attempt become repeats. We all need go-to meals to serve for guests or to whip up quickly during a busy week: meals that don’t require planning and are created from the pantry. During these cooler months of the year, I lean towards one-pot dishes for ease and convenience.
A couple of weeks ago, I was out of the house four nights in a row and didn’t plan properly for dinner. Typically, in the late afternoons, I start to conjure a few options for dinner. I needed to prepare a meal, but nothing was prepped. I did have plenty of vegetables that needed to be used, chicken broth and white beans; perfect ingredients for a vegetable soup.
We finished the vegetable soup and I made it again the next week! This will definitely be added to our regular rotation for the winter.
This vegetable soup creates a base that will accommodate any vegetables you keep on hand, so feel free to add/edit.
White Bean and Tomato Soup (adapted slightly)
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 red bell pepper (or any color you have or pepper flakes if you don’t have a pepper)
1 medium onion, chopped
2 carrots, chopped
1 small zucchini, chopped
1 medium potato, chopped
2 cups vegetable or chicken stock (or more depending on desired consistency)
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce (I used marinara sauce)
1 (15-ounce) can white beans
Salt and pepper
Saute onions and garlic until fragrant. Next add chopped vegetables and cook until potatoes soften. Add stock, diced tomatoes + sauce, and white beans. Simmer until the vegetables are cooked through.
This is even better the next day! What is your go-to winter meal?