Soup's On!

During flu season (or anytime really) it's good to be reminded of simple ways to stay healthy. Proper hand washing, cough covering, and healthy eating are a sure way to avoid getting the flu. During this time of the year, the best recipes warm you up and are packed full of fresh vegetables.

Course: Soup

Cuisine: American

Keyword: Vegetables

Dietary Focus: Vegan

Main Ingredient: Vegetable

Servings:

Ingredients

2 tablespoons F. Oliver’s Single Varietal EVOO
2 cups chopped onions or thinly sliced leeks, whites only
1 cup celery, thinly sliced
2 cups of carrots, chopped
2 cups green beans, cut on a bias
2 cups potatoes, cubed
2 cups zucchini, sliced
2 teaspoons Italian Herb Blend
8 cups reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
2 cloves garlic
coarse salt and ground pepper, to taste

Instructions

Heat EVOO in a large stockpot over medium heat.
Add onions or leeks, carrots, celery, green beans, potatoes, zucchini, garlic, and Italian Herb Blend season with salt and pepper.
Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered 30 minutes.
Season with salt and pepper, as desired.

Notes

Extra’s - Add an array of beans, shortcut pasta, or shredded chicken to the pot to change to soup completely! Finish with a drizzle of your favorite F. Oliver’s EVOO and stay healthy!