This Tuscan Veggie Detox Soup will be a staple this Fall and Winter. Indulge in holiday treats and follow it with with this soup recipe.
- 2 Tablespoon olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 leeks, thinly sliced
- 2 cans cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 6 oz. mixed baby greens (spinach or kale)
- 1 lemon, juiced
- In a large dutch oven or soup pot, heat the olive oil. Saute the onions for about 5 minutes, or until translucent. Add the garlic, carrots and leeks and saute for another few minutes. Add the beans and vegetable broth; bring to a boil, then simmer for 25 minutes.
- When ready to serve, puree the soup with a hand immersion blender (or ladle 1/2 of the soup into a blender and blend), leaving the consistency slightly chunky. Add in the baby greens and stir until just wilted and the squeeze of lemon juice!
This soup is fantastic leftover, or can be stored in the freezer for up to two months.
Keywords: 30-minute meal, detox, detox soup, one pot, soup, veggie soup, fall recipe, fall, comfort soup