Easy Vegetable Pottage Recipe
Cozy, hearty vegetable pottage simmered with beans, greens, and tender potatoes. Simple prep, big flavor—perfect for weeknights.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 1.25 cup diced yellow onion about 1 medium
- 1 cup sliced carrots
- 0.75 cup chopped celery
- 2 tsp minced garlic
- 1 tbsp tomato paste
- 0.75 tsp dried thyme
- 0.5 tsp dried oregano
- 2 cup diced Yukon gold potatoes about 2 medium
- 1.5 cup canned diced tomatoes with juices
- 6 cup vegetable broth low-sodium if possible
- 1 cup diced zucchini
- 2 cup shredded kale stems removed
- 1 cup cooked cannellini beans rinsed and drained if canned
- 0.75 cup frozen peas
- 1.25 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 1 tbsp lemon juice fresh-squeezed
- 2 tbsp chopped fresh parsley
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery with a pinch of salt until softened, 5–6 minutes.
- Stir in garlic, tomato paste, thyme, and oregano. Cook until fragrant, about 1 minute.
- Add potatoes, diced tomatoes, and broth. Bring to a gentle boil.
- Reduce heat and simmer until potatoes are just tender, 12–15 minutes.
- Stir in zucchini, kale, beans, and peas. Simmer until greens are tender, 8–10 minutes.
- Season with salt, pepper, and lemon juice. Adjust thickness with more broth or extra simmering.
- Fold in parsley and serve hot.
Notes
Variation: Swap kale for chopped cabbage or spinach. For more protein, add another cup of beans. Serving tip: Finish bowls with a drizzle of olive oil and grated Parmesan. Storage: Refrigerate up to 4 days; the flavors deepen by day two.
This recipe is an original creation inspired by classic Easy Vegetable Pottage Recipe flavors. All ingredient ratios and instructions are independently developed.