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Veggie Soup with Cruchy & Chewy Croutons

Super versatile and delicious with our Olive Oils + A mound of Croutons!

This soup is quick and easy to customize. Use whatever veggies and Pour Olive Oils you'd like.

This is a large batch, feel free to freeze the soup for a quick meal in the future. Also great to eat for lunches throughout a week.

Serves 5-7

Prep time:

10 mins

Cook time:

30-40 mins

Ingredients:

  • 2 Tbsp Pour Olive's Olive Oil (your choice, use plain or an herb oil)
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 3 ribs of celery, diced
  • 3 large cloves garlic, minced
  • 4 small red potatoes, diced
  • 1/2 medium sweet potato, diced
  • 1 can chopped tomatoes
  • 2 quarts *good quality* vegetable or chicken stock
  • 1 can white beans, drained and rinsed
  • 2 handfuls of fresh green beans, chopped
  • 2 bay leaves
  • 2 Tbsp Italian seasoning
  • Salt and Pepper to taste
  • Nice rustic bread, diced
  • 1-2 Tbsp Pour Olive's Garlic Olive Oil

Method:

Soup:

  1. In a large stock pot, heat 2 Tbsp olive oil over medium heat. Toss in onion, carrot, celery, and garlic. Cook till fragrant and slightly soft.
  2. Add in both potatoes, tomatoes and stock, bring to a boil.
  3. Once boiling, add in both beans, bay leaves and seasoning.
  4. Turn down heat, cover, allow to simmer for 10-15 minutes. Check the flavor and adjust with salt & pepper. Continue to simmer if desired.

Croutons:

  1. Toss diced bread with Pour Olive's Garlic Olive oil. Broil or bake till browned & crisp.

Serve soup with a generous portion of hot croutons and ENJOY!