Loaded with Veggies Soup

Loaded With Veggies Soup Recipe

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Jamallah Bergman


Like the soup says, its LOADED with veggies....a great vegetarian dish!


★★★★★ 1 vote

15 Min
45 Min


  • 3 can(s)
    cannellini beans, rinsed and drained
  • 1 can(s)
    diced tomatoes
  • 4 c
  • 1 large
  • 2 Tbsp
    minced garlic
  • 2 tsp
    dried italian seasoning
  • 1 tsp
    kosher salt, or to taste
  • 1/2 tsp
    freshly ground black pepper
  • 1/2
    bulb fennel,chopped or 4 cup chopped celery
  • 1/2 small
    butternut squash,peeled and cut into 1/2 in pieces, or 4 medium carrots,chopped
  • 1 medium
    zucchini, halved lengthwise and sliced
  • 8 oz
    broccoli rabe (thick stems removed),cut crosswise into 1 inch strips, or 8 oz broccoli florets
  • 1 c
    frozen peas
  • ·
    olive oil

How to Make Loaded with Veggies Soup


  1. Puree beans and diced tomatoes with their juice in food processor, in batches, if necessary. Pout into a 6 qt pot. Stir in water,onion,garlic,Italian seasoning.salt and pepper. Bring to a boil. Reduce heat and simmer, covered, 10 minutes.
  2. Add remaining vegetables except peas. Simmer,covered, for 20 minutes or until vegetables are tender. Stir in peas and simmer 3 minutes. Season with salt to taste.
  3. Drizzle olive oil over each bowl of soup; serve with crusty bread if desired.

Printable Recipe Card

About Loaded with Veggies Soup

Course/Dish: Bean Soups Vegetable Soup
Dietary Needs: Vegetarian

Show 3 Comments & Reviews

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