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Rachel's Italian Vegetable Soup

Ingredients
  

  • 2 tbsp olive oil
  • 1 white onion
  • 3 stalks celery
  • 3 large carrots
  • 1 leek
  • 2 heads broccoli
  • 3 zucchini
  • 12 oz. pre-cut butternut squash
  • 14 oz. canned diced tomatoes, drained
  • 16 oz. canned white beans, drained and rinsed
  • 1 cup brown rice
  • 6 cups water
  • salt and pepper, to taste
  • parsley, optional

Instructions
 

  • Dice all vegetables into bite-sized pieces.
  • In a large pot over medium heat, sauté the onion, celery and carrot in olive oil. Cook until translucent and slightly soft.
  • Add in the leek, broccoli, zucchini, butternut squash, brown rice and water.
  • Bring to a boil and cook for 25 minutes.
  • Add the tomatoes and beans and boil for another 5 minutes.
  • Season generously with salt and pepper. Top with parsley if desired.