Vegetable Soup Recipe

This Vegetable Soup is a hearty and healthy recipe, which is made with sweet potato and cannellini beans. It’s the perfect weeknight dinner, ready in about 45 minutes.

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Vegetable Soup Ingredients

2 Tbsp. olive oil, plus more for serving
2 carrots, chopped
2 pieces celery, chopped
1 medium yellow onion, chopped
1 sweet potato (about 8 oz.), peeled and diced
1 tsp. kosher salt, divided
4 cloves garlic, chopped
6 cups vegetable broth
1 (14.5-oz.) can crushed tomatoes
1 (8.75-oz.) can corn, drained
1 1/2 cups frozen, cut green beans
1 medium zucchini, chopped
1 (15-oz.) can cannellini beans, drained and rinsed
2 tsp. Italian seasoning
1 (5-oz.) bag baby spinach
1/2 tsp. black pepper, to taste

How To Make Vegetable Soup

Sauté the base vegetables: Heat the olive oil in a large Dutch oven over medium-high heat. Add the carrots, celery, onion, and sweet potato. Season with ½ teaspoon of salt and cook for 8 to 10 minutes, until slightly softened. Add the chopped garlic and cook for 2 more minutes until fragrant.
Add liquids and simmer: Pour in the vegetable stock and the crushed tomatoes. Add the corn, frozen green beans, zucchini, cannellini beans, and Italian seasoning. Bring the soup to a simmer, then reduce the heat to medium.
Cook until tender: Let the soup cook at a low simmer, stirring occasionally, for 12 to 15 minutes, until the zucchini and green beans are tender.
Wilt spinach and serve: Stir in the baby spinach until it has wilted. Season with the remaining ½ teaspoon of salt and the black pepper. Serve in bowls with a final drizzle of olive oil.

Recipe Tips

How to add more flavor? For a deeper, more savory flavor, you can add a Parmesan cheese rind to the soup while it simmers (just remember to remove it before serving). A splash of balsamic vinegar or a squeeze of fresh lemon juice at the end can also brighten the flavors.
Can I use different vegetables? Absolutely. This soup is perfect for using up whatever vegetables you have on hand. Broccoli, cauliflower, peas, or mushrooms would all be great additions.
Can I add protein? Yes. To make it a heartier meal, you could add shredded rotisserie chicken, cooked ground beef, or another can of beans like chickpeas or kidney beans.
How to make it ahead? This is a great meal prep soup. You can chop all the vegetables ahead of time and store them in the fridge. The entire soup can also be made in advance, as the flavors get even better the next day.

What To Serve With Vegetable Soup

This hearty soup is a wonderful meal on its own, but it’s even better with a simple side.

A slice of crusty, rustic bread with butter
A classic grilled cheese sandwich for dipping
Saltine crackers
A dollop of pesto or sour cream

How To Store Vegetable Soup

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Vegetable Soup Nutrition Facts

Serving Size: 1 bowl (approx. 2 cups)
Calories: 210 kcal
Fat: 6g
Carbohydrates: 35g
Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in a slow cooker?

Yes. You can add all ingredients (except the spinach) to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender. Stir in the spinach at the end until it wilts.

Can I add pasta or grains to this soup?

Of course. You can add about 1 cup of small pasta (like ditalini or macaroni) or a grain like barley or quinoa. You may need to add an extra cup or two of broth, as the pasta or grains will absorb liquid.

Is this soup vegan and gluten-free?

Yes, as written, this recipe is both vegan and gluten-free, making it a great option for various dietary needs.

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Recipe by Marry ThompsonCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

210

kcal

A simple, healthy, and hearty one-pot soup packed with a rainbow of tender vegetables and beans in a savory tomato broth.

Ingredients

2 Tbsp. olive oil
2 carrots, 2 celery stalks, 1 onion, 1 sweet potato, chopped
4 cloves garlic, chopped
6 cups vegetable broth
1 (14.5oz) can crushed tomatoes
1 (8.75oz) can corn, drained
1 1/2 cups frozen green beans
1 zucchini, chopped
1 (15oz) can cannellini beans, rinsed
2 tsp. Italian seasoning
1 (5oz) bag baby spinach
1 tsp. kosher salt & 1/2 tsp. black pepper

Directions

In a large pot, sauté carrots, celery, onion, and sweet potato in olive oil with ½ tsp salt for 8-10 minutes.
Add garlic and cook for 2 more minutes.
Stir in the broth, tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning.
Simmer for 12-15 minutes until the vegetables are tender.
Stir in the spinach until it wilts.
Season with the remaining salt and pepper before serving.

Notes

This soup is a fantastic way to clean out your vegetable drawer. Feel free to use whatever you have on hand.
Don’t add the spinach until the very end of the cooking time to ensure it stays vibrant and doesn’t overcook.
For easy cleanup, this entire recipe comes together in just one pot.
The soup tastes even better the next day as the flavors have more time to meld.