Thick Winter Vegetable Soup

Kathie Carr


This soup makes a warm and filling winter meal when served with Italian or French


★★★★★ 1 vote

10 Min
30 Min


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onion thinly sliced
2 small
zucchini, thinly sliced
2 Tbsp
olive oil, extra virgin
2 clove
garlic, minced
(14 ounces) can chopped tomatoes
1/4 c
tomato sauce
bay leaf
1 can(s)
(14 ounces) chick peas or garbanzo beans
1 can(s)
(14 ounces) kidney beans
2 c
cooked potatoes cut in bite sized pieces
2 can(s)
beef or vegetable broth
1/2 lb
fresh or frozen spinach, chopped
2 oz
romano cheese, grated
1/2 tsp
1/4 tsp
freshly grated black pepper, or to taste

How to Make Thick Winter Vegetable Soup


  • 1Heat the oil in a heavy-bottomed saucepan. Add the sliced onions and zucchini and cook over a medium heat, stirring constantly, for 5 minutes.
  • 2Add remaining ingredients except spinach, cheese, and salt and pepper. Bring to boil, lower the heat and simmer, stirring occasionally, for 5 minutes.
  • 3Add chopped spinach to the soup and simmer for 2 minutes. Season to taste with salt and pepper. Remove the bay leaf. Pour into a bowls and sprinkle generously with the Romano cheese. Serve with crusty bread.

Printable Recipe Card

About Thick Winter Vegetable Soup

Course/Dish: Vegetable Soup

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