We celebrate National Homemade Soup Day with Laura Grimmer to learn how to make a healthy and easy soup for the whole week! Visit perfectpearct.com to get more information on Laura's cooking classes.

Infinite Vegetable Soup

Recipe provided by Laura Grimmer

4 servings


1 large carrot, small bite-size dice

1 stalk celery, small bite-size dice

1 small white onion, small bite-size dice

Olive Oil

1 large clove garlic, sliced thinly

½ t. dried thyme

½ t. salt or more, to taste Freshly ground black pepper Red pepper flakes, to taste

1 can cannelloni beans, drained and rinsed

1 can diced tomatoes (any size)

½ c. each any frozen vegetable (corn, green beans, edamame beans, peas, etc.)

1 bunch hearty greens, washed, stemmed and coarsely chopped (kale, escarole greens, collards, etc.)

Extra-virgin olive oil and Parmesan or Pecorino cheese for garnish


1. Soften carrot, celery and onion in a little olive oil in a large saucepan. Stir in garlic and cook for 1-2 minutes. Add dried thyme, salt and a pinch of red pepper flakes.

2. Add drained and rinsed cannelloni beans and diced tomatoes (including juice), cover with water and bring to a boil. Reduce heat and simmer for 15-30 minutes.

3. Add ½ cup each any other veggies -- I use whatever I've got in the freezer. Add greens to soup and return to a simmer. Cook until greens are softened, adding a bit more water if needed. Taste for seasoning and add salt and freshly ground pepper to taste.

4. Garnish finished soup with a bit of Pecorino or Parmigiano cheese and a light drizzle of extra-virgin olive oil.

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