Power Vegetable Soup

Not many things are as satisfying as a warm bowl of soup. This version is full of veggies, beans, and tomatoes. It’s healthy, filling, and very satisfying. You can add small chucks of chicken or turkey sausage, or whole grain pasta. I make a pot every week in the winter. You may also use this as a base and make it your own. The soup freezes very well. Serves 6 to 8.

Kitchen Dads™ - Power Vegetable Soup

Prep Time: 15 mins
Cook Time: 45 mins
Yields: 6 to 8 servings


  • 1 (15-ounce) can cannellini or great northern beans
  • 1 (15-ounce) can light red kidney beans
  • 1 (15-ounce) can dark red kidney beans
  • 1 (15-ounce) can Garbanzo beans
  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 medium yellow squash, cubed (about 1/2 inch in size)
  • 1 medium zucchini, cubed, (about 1/2 inch in size)
  • 6 or 10 oz package frozen spinach
  • 1 heaping tablespoon dried basil
  • 32 ounces of a high quality, low or no sodium added chicken broth ( kitchen basics, pacific foods)
  • 1 can (28-ounce) San Marzano tomatoes (or similar quality brand)
  • Salt and pepper to taste
  • 1/3 cup Grated Parmesan, optional


  1. Add chicken stock, beans, and tomatoes (if they are whole tomatoes, crush the big chunks with your hand as you put them in to the soup.)
  2. Peel and slice onion into 1/2 inch-sized chunks.
  3. Heat 2-3 tablespoons of oil in a large soup pot over medium-low heat. Add garlic and sauté briefly (1-3 minutes) to flavor the oil, making sure the garlic doesn't burn.
  4. Reduce the heat to medium, add the onion, and season with salt. Sauté until the onion starts to become translucent.
  5. Add the spinach and mix with the onions (since the spinach is frozen you may need to smash down any large chunks.) If needed, add an additional 2-3- tablespoons of olive oil.
  6. Cook until spinach is no longer frozen.
  7. Add the yellow squash and zucchini. Mix well, cooking the squash and zucchini until they are slightly soft, stirring occasionally.
  8. Season with salt and pepper to taste.
  9. Rub the Basil between the palms of your hands over the pot to break up the pieces and to release more flavor.
  10. Add Parmesan (optional)
  11. Bring to low simmer for 30 -45 minutes.

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