I have an autumnal personality. Maybe being born in the fall is why I have an affinity for all things rustic and earthy. Nature is an inspiration, a cycle of overlapping endings and beginnings.
I love making soup. With the addition of crusty, buttered bread and a salad, it’s a perfect simple meal. This harvest vegetable soup is quick to prepare and very adaptable, where you can swap the veggies with whatever you have on hand.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 teaspoon sea salt, more to taste
Black pepper
1 carrot sliced or chopped
2 bay leaves
Small sweet potato, cut into small cubes
14.5 ounce can of fire roasted diced tomatoes
3 cloves garlic, chopped
2 teaspoons Italian seasoning
4 cups veggie or chicken broth
1 cup chopped green beans
3/4 cup canned corn
2 tablespoons white wine vinegar
2 cups baby spinach
Parmesan cheese
Directions
Heat the oil in a Dutch oven or large pot. Add onion, salt and pepper. Cook until the onion has softened.
Add the carrot and sweet potato and cook a few minutes more. Add canned tomatoes, garlic, and Italian seasoning. Stir in broth, add bay leaves.
Bring to a boil, then reduce heat and simmer, covered, for 15 to 20 minutes.
Stir in chopped green beans and corn and continue to cook until the beans are crisp-tender. Stir in the vinegar and spinach. When spinach is wilted, ladle into bowls and sprinkle with Parmesan cheese.