Vegetable Bean Soup

Who doesn’t love a good soup? They are warm and cozy on a cold day but also nourishing on a warm day.

This is our go to soup, one we make all year round.

This recipe is from my mother-in-law, hence why we call it Nonny (“grandmother” in Italian) Soup.

It’s just 5 ingredients and is perhaps the quickest, easiest, most versatile and crowd-pleasing soup ever!

Plus it’s naturally gluten-free and vegan!

Like I mentioned, my family actually makes and eats it year round because it is so versatile and fresh tasting. In the cooler months it is warming and cozy and but in the warmer months, the flavors are unreal because the produce is so fresh.

And it’s versatile in how you serve it.

Sometimes we puree it a lot, sometimes a little, sometimes not at all.

Sometimes we eat it as it, other times we add gluten-free ditalini pasta to it.  My husband likes it garnished with corn. It’s delicious all ways!

The perfect pairing is a simple grilled cheese 🙂

So here’s all you need: carrots, celery, onion, canned white beans, crushed or strained tomatoes and a little olive oil, salt, pepper and garlic powder.

And it’s easy!

First you saute the carrots, onions and celery until tender. You can’t let them cook up too much… the more they cook, the better the flavor! And stir in some salt, pepper and garlic powder.

Then you add in the crushed tomatoes, beans and water and let it simmer! That’s it!

Hope you love it as much as we do!

Scroll down to see the recipe and leave a comment if you try.