This Jamie Oliver Vegetable Soup with Beans is the best vegetable soup I've ever made.
Author: Martha | Simple Nourished Living
7cupschicken or vegetable broth
1can(15 ounces) diced tomatoes (optional)
2carrots, peeled and sliced
2celery stalks, peeled and sliced
2mediumonions, peeled and roughly chopped
2garlic cloves, thinly sliced
1can(14 to 15 ounces) cannellini beans
2cupssmall broccoli florets
2cupssmall cauliflower florets
7cups7 ounces spinach leaves
2largeripe tomatoes, roughly chopped
sea salt and freshly ground black pepper
extra virgin olive oil and freshly ground Parmesan for serving (optional)
Put the broth and canned tomatoes, if using, in a saucepan and heat until boiling.
Meanwhile, Put a large deep soup pot on medium heat and add 2 teaspoons of olive oil. Add the carrots, celery, onions and garlic and stir them together with a wooden spoon. Place the lid on askew and cook them until the carrots have softened but are still holding their shape and the onion is lightly golden, about 10 minutes. (You'll want to give them a stir every so often so they don't begin to stick or burn.)
Add the boiling broth to the vegetables in the soup pot. Add the beans, broccoli, cauliflower and chopped fresh tomatoes. Stir and bring to a boil. Reduce the heat and simmer with the lid on for 10 minutes.
Add the spinach and cook for 30 seconds more, then remove pot from the heat.
If you like a thicker soup, take out half of it, give it a whirl in a blender and then stir it back into the pot. Season to taste with salt and pepper.
Ladle into serving bowls and top with a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese, if desired.