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All the Goodness Rustic Veggie Soup

One pot and all the yumminess in one of my favorite soups— and it's the perfect, hearty, healthy, warm-your-soul goodness in a bowl! I first tried this recipe at a friend's house and jotted the recipe down from one of her cookbooks, but can't remember which book.

Warm up a crusty loaf of bread to serve on the side after a long outdoor adventure! I always love to bust out my favorite bowls for this one—Bon appetit!

 Ingredients:

  • 3 tbs. extra-virgin olive oil
  • 6 cloves garlic, minced
  • 2 large shallots, chopped (about 1/2 cup)
  • 1/4 tsp. red pepper flakes
  • 1 yellow onion, chopped
  • 1 tbs. finely chopped fresh rosemary
  • 1 tbs. dried oregano
  • 2 carrots, peeled and chopped
  • 6 ounces cremini mushrooms, quartered
  • 1 red bell pepper, seeded, deribbed, and cut into 1/2-inch dice
  • 8 cups reduced-sodium chicken broth (or veggie broth if you prefer)
  • 1 28-ounce can peeled whole plum tomatoes, preferably San Marzano, crushed by hand, in juice. Do this in a bowl on the side until pieces are about dime-sized. Watch out for squirting juices! :)
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 2 zucchini, cut into 3/4-inch dice
  • 4 small unpeeled Yukon Gold potatoes, cut into 3/4-inch dice
  • 3 cups (3 ounces) baby arugula
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Kosher salt
  • Freshly ground black pepper

Directions:

  1. Heat 3 tbs. of olive oil in a heavy soup pot over medium heat. Add garlic and cook, stirring until fragrant, about 1 minutes. Add the shallots and red pepper flakes and continue to cook, stirring, until shallots are translucent, about 1 minute.
  2. Stir in the onion. Cook, stirring until softened, about 4 minutes. Stir in rosemary and oregano and cook until fragrant, about 1 minute. Add carrots, mushrooms, and bell peppers. Cook, stirring until the carrots are softened, about 6 minutes.
  3. Add broth, tomatoes and their juices, beans, zucchini, and potatoes. Bring to a gentle boil. Reduce heat to medium-low and simmer until the potatoes are tender, about 35 minutes.
  4. Remove from heat. Stir in arugula and 1/2 cup Parmigiano. Let stand until arugula wilts, about 1 minute. Season with S&P to taste.
  5. Ladle into soup bowls and serve hot, with extra olive oil for drizzling and extra Parmigiano passed on the side to add as anyone wishes.

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