Rustic Vegetable Soup

A hot bowl of homemade soup is the absolute perfect comfort food on a rainy day or chilly winter’s night. It’s like a warm hug – cozy and soul soothin!


  • 2 Tbsp extra virgin olive oil
  • 1 large yellow onion (diced)
  • 3 cloves garlic (minced)
  • 3 large carrots (chopped)
  • 3 stalks celery (chopped)
  • 4 cups of baby potatoes (sliced in half, then half again)
  • 2 tsp Italian seasoning
  • 4 cups organic vegetable broth + 1 cup water
  • 215oz can diced tomatoes
  • 2 handfuls of baby spinach
  • 115oz can white kidney beans (drained & rinsed)
  • 1 bay leaf
  • 1 Tbsp freshly squeezed lemon juice
  • 1 1/2 tsp himalayan salt (adjust to taste)
  • freshly ground black pepper

  • In a large pot over medium-low heat heat oil.
  • Once hot, add onion, garlic and a teaspoon of salt and cook about 8 minutes.
  • Add carrots, celery, potatoes and cook for a few more minutes, stirring often.
  • Stir in Italian seasoning.
  • Add broth, water, tomatoes, spinach, beans, bay leaf, and several grinds of pepper.
  • Bring to a boil, then reduce the heat and simmer until the vegetables are tender (about 35 minutes).
  • Remove from heat and stir in lemon juice.
  • Remove bay leaf and season to taste with salt (don’t be shy, I added lots of salt!) and pepper.
  • Serve hot with a thick slice of sourdough bread.