Fin's Barometer Soup

Dive into a bowl of comfort with *Fin's Barometer Soup*, a hearty vegetable-packed dish that warms the soul and satisfies the appetite. This vibrant recipe features a medley of fresh ingredients like zucchini, carrots, spinach, and creamy cannellini beans, all simmered in a richly seasoned vegetable broth with notes of smoked paprika, cumin, and thyme. Quick to prepare and ready in under an hour, this one-pot wonder offers a delicious balance of textures and flavors that the whole family will love. Perfect for weeknight dinners or cozy gatherings, this wholesome soup can be customized with your favorite seasonal vegetables and is finished with a sprinkle of fresh parsley for a bright, aromatic touch. Whether you're craving a nourishing meal or seeking vegetarian and gluten-free options, this versatile soup checks every box.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 2 medium potatoes, peeled and cubed
• 1 medium zucchini, diced
• 2 tablespoons tomato paste
• 6 cups vegetable broth
• 1 leaf bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoons dried thyme
• 1 cup cooked cannellini beans (or any white beans), rinsed and drained
• 2 cups spinach leaves, chopped
• 1 teaspoon salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, carrots, and celery, and cook for an additional 5 minutes, stirring frequently.

Step 4

Add the cubed potatoes and zucchini to the pot, then stir in the tomato paste. Cook for 2 minutes to allow the tomato paste to caramelize slightly.

Step 5

Pour in the vegetable broth and add the bay leaf, ground cumin, smoked paprika, dried thyme, salt, and black pepper. Stir well to combine.

Step 6

Bring the soup to a gentle boil, then reduce the heat to low. Simmer, uncovered, for 20 minutes or until the vegetables are tender.

Step 7

Stir in the cooked cannellini beans and spinach leaves. Simmer for an additional 5 minutes, allowing the spinach to wilt and the flavors to meld.

Step 8

Remove the bay leaf and adjust the seasoning with more salt and pepper, if needed.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2775.7g)

Amount per serving	% Daily Value*
Calories	1617.7

Total Fat 44.3g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6045.9mg	0%
Total Carbohydrate 261.4g	0%
Dietary Fiber 50.7g	0%
Total Sugars 46.6g
Protein 62.4g	0%

Vitamin D 0IU	0%
Calcium 757.4mg	0%
Iron 25.4mg	0%
Potassium 7885.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 14.7%

Carbs: 61.7%