Man, this soup is perfect for a cold day, but light enough to remind you that Spring is coming. It’s seriously delicious and comes together fast! One of my main goals is finding dishes that only require one dish. That’s not an easy feat when you cook really clean. My kitchen can attest to that. This dish is totally a one dish meal + a cutting a board. I’ve kind of had to come to terms with the “+ a cutting board” part. When you cook healthy, there’s just going to be vegetables to chop. That’s part of it. But one pot and a cutting board isn’t going to make you want to barter with your husband on who has dishes duty or the kid’s drawn out bedtime routine.
- 1/2 onion (chopped finely)
- 5 small yellow potatoes (cubed)
- 8 oz of fresh green beans (trimmed and cut into thirds)
- 1 can of fire roasted tomatoes
- 1 box of organic chicken broth ( 32oz)
- 1 teaspoon of kosher salt
- 1 teaspoon of fresh garlic (minced)
- 1 teaspoon of onion powder
- Dash of pepper to Taste
- Fresh Parmesan for serving (omit if you aren't doing dairy)
- Pour olive oil into a large pot over medium heat. While it heats up, cut all your veggies. When oil is warm, take a break from chopping and throw in your onions. Sauté for one minute by themselves and then add in the potatoes.
- Add in your salt, pepper, and onion powder but wait on the garlic. Sauté for another five minutes or until the edges of your potatoes are golden (the majority of the potato will still be white).
- Add in garlic, tomatoes, broth, and green beans. Bring to a rolling boil and cover. Let simmer for five minutes.
- Serve with fresh parmesan on top!