Soup is always a good idea! No matter the season, there is a soup that will surely satisfy your cravings and help heal your gut at the same time. This soup combines a lot of my favorite things, while giving me those Italian comforting vibes. Perfect for a meal prep, this will last you throughout the week and will get you all sorts of cozy after work.
This recipe works great in the crock pot or on the stove top - whatever you have time for, go for it!
1 tbsp high quality extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
2 cups chopped crimini mushrooms
1 can white kidney beans, rinsed
1 can diced tomatoes - or 3 tomatoes, diced
1 tbsp red chili flakes
8 cups veggie stock
1 cup marinated artichoke hearts
1 cup basil, diced
1 lemon, juiced
salt + pepper
In a medium sized stock pot, heat oil over medium high heat.
Add onions, a pinch of salt and stir for about 2 minutes.
Add garlic, celery, carrots and mushrooms. Add another pinch of salt and pepper. Stir well for about two minutes.
Add beans, tomatoes and red chili flakes, stir well.
Add veggie stock and artichokes. Stir and cover. Cook for 15 minutes on medium low.
Add lemon and basil. Check for salt and serve immediately