Marry Me Tuscan Vegetable Soup is a delightful dish that is packed with flavors and nutrition. It’s perfect for a cozy night in or a quick lunch. This soup brings together fresh vegetables and chickpeas, creating a hearty meal that everyone will love. Plus, it’s easy to make and can be enjoyed by vegetarians and meat lovers alike!
How to Make Marry Me Tuscan Vegetable Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in the garlic and cook for another minute.
- Add the zucchini, bell pepper, diced tomatoes (with juice), vegetable broth, chickpeas, and Italian seasoning. Bring the mixture to a boil.
- Reduce heat and let it simmer for about 20 minutes.
- Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Serve hot and garnish with fresh basil.
How to Serve Marry Me Tuscan Vegetable Soup
Serve the soup hot in bowls. You can add a sprinkle of fresh basil on top for extra flavor and color. It goes well with crusty bread or a simple salad on the side. Enjoy it with friends and family for a warm and satisfying meal!
How to Store Marry Me Tuscan Vegetable Soup
If you have leftovers, let the soup cool down and then transfer it to an airtight container. Store it in the fridge for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.
Tips to Make Marry Me Tuscan Vegetable Soup
- For a creamier texture, you can blend part of the soup before adding the spinach.
- Feel free to use any vegetables you have on hand. Kale or broccoli would be great additions!
- Adjust the seasoning to suit your taste. If you like it spicy, add some crushed red pepper flakes.
Variation
You can make this soup heartier by adding small pasta or quinoa. Just cook the pasta or quinoa separately and add it to the soup just before serving.
FAQs
1. Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth for a non-vegetarian version. It will add a different flavor, but it will still be delicious!
2. Is this soup suitable for meal prep?
Absolutely! This soup keeps well in the fridge and is great for meal prep. Just make sure to store the soup separately from any mixed-in toppings.
3. Can I make this soup in a slow cooker?
Yes, you can make Marry Me Tuscan Vegetable Soup in a slow cooker. Just add all the ingredients (except for spinach) and cook on low for 6-8 hours. Add spinach in the last 30 minutes of cooking.
Marry Me Tuscan Vegetable Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in the garlic and cook for another minute.
- Add the zucchini, bell pepper, diced tomatoes (with juice), vegetable broth, chickpeas, and Italian seasoning. Bring the mixture to a boil.
- Reduce heat and let it simmer for about 20 minutes.
- Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Serve hot and garnish with fresh basil.
Leave a Reply