Spicy Vegetable Soup

INGREDIENTS

• 1 tablespoon butter or neutral frying oil
• 1 yellow onion, peeled and diced
• 5 cloves garlic, peeled and minced
• 1 tablespoon ground hot cherry peppers or crushed red pepper to taste
• 6 cups vegetable stock more, if needed
• 1 (15 ounce) can cannellini beans drained and rinsed
• 1 (14.5 ounce) can diced, fire-roasted tomatoes
• 3 Yukon gold potatoes large-diced
• 1 teaspoon dry thyme
• 10 ounces fresh or frozen green peas
• Salt and pepper to taste

Serve with

• Grated Parmesan cheese

INSTRUCTIONS

1. Heat the butter or oil in the pot and add the diced onions. Cook, stirring occasionally, for 10-12 minutes until the onions begin to brown and soften.
2. Add the garlic and hot cherry peppers to the onions and cook for 1 minute until fragrant.
3. Pour in 1 cup of the vegetable stock and scrape up anything stuck to the bottom. Add the remaining 5 cups vegetable stock and bring to a boil.
4. Add the tomatoes, beans, potatoes, thyme, and season liberally with salt and pepper. Bring to a boil and then reduce heat and simmer for 30-40 minutes or until the potatoes are cooked through. Taste and season again to your preference.
5. Right before serving, add the fresh or frozen peas to the pot and cook for 3-5 minutes or until they are bright green and cooked through.
6. Ladle the soup into bowls and garnish with parmesan cheese, if desired. Enjoy!

https://www.triedandtruerecipe.com/wprm_print/spicy-vegetable-soup