Vegetable Soup
This comforting Vegetable Soup is incredibly forgiving and adaptable to whatever you have on hand. The broth becomes rich and flavorful as the vegetables simmer together, and the cannellini beans add protein to make this hearty enough for a main course. Perfect for busy weeknights, this soup is ready in under an hour and tastes even better the next day.
Equipment
- Large soup pot or Dutch oven at least 6 quarts
- Sharp chef's knife
- Cutting board
- Wooden spoon or ladle
- Measuring cups and spoons
- Can opener
Ingredients
- 2 tablespoons olive oil 30ml
- 1 large onion about 2 cups or 300g, diced
- 3 carrots about 1.5 cups or 180g, diced
- 2 stalks celery about 1 cup or 120g, diced
- 1 zucchini about 2 cups or 240g, diced
- 1 yellow squash about 2 cups or 240g, diced
- 4 cloves garlic minced
- 1 can diced tomatoes 28 ounces or 800g, with juice
- 6 cups vegetable broth 1.4 liters
- 2 cups green beans about 240g, cut into 1-inch pieces
- 1 can cannellini beans 15 ounces or 425g, drained and rinsed
- 2 bay leaves
- 1 teaspoon dried Italian seasoning 5ml
- 2 cups kale about 70g, chopped with stems removed
- salt and pepper to taste
For Serving
- Parmesan cheese optional, freshly grated
Instructions
- Prepare all vegetables: dice onion, carrots, and celery into 1/4-inch pieces; cut zucchini and yellow squash into 1/2-inch cubes; mince garlic; trim and cut green beans into 1-inch pieces; remove kale stems and chop leaves.
- Heat olive oil in large soup pot over medium heat. Add onion and cook 3-4 minutes until translucent, then add carrots and celery and cook 5 minutes more, stirring occasionally.
- Add minced garlic and stir constantly for 30 seconds until fragrant, being careful not to burn.
- Add diced tomatoes with juice, vegetable broth, bay leaves, and Italian seasoning. Increase heat to medium-high and bring to a boil, then reduce heat to low for a gentle simmer.
- Add zucchini, yellow squash, green beans, and cannellini beans to the simmering soup. Let simmer uncovered for 20-25 minutes, stirring occasionally, until vegetables are tender but still hold their shape.
- Add chopped kale during the last 5 minutes of cooking and stir until wilted. Remove and discard bay leaves, then taste and season with salt and pepper as needed.
- Ladle hot soup into bowls, ensuring each serving has a good mix of vegetables. Top with freshly grated Parmesan cheese if desired and serve immediately.
Notes
- Cut all vegetables uniformly so they cook at the same rate and provide perfect bites.
- Don't skip sautéing the aromatics - this builds the flavor foundation and creates depth you can't achieve otherwise.
- Use high-quality vegetable broth as it makes up most of the soup and directly impacts the final taste.
- Add a squeeze of lemon juice or splash of vinegar at the end to brighten flavors if needed.
- Substitute vegetables freely based on what's in season: sweet potato, parsnips, turnips, spinach, Swiss chard all work well.
- For a heartier meal, add cooked pasta, rice, or quinoa during the last 10 minutes of cooking.
- Make it spicy by adding 1/2 teaspoon red pepper flakes or a diced jalapeño with the aromatics.
- Store in airtight containers in the refrigerator for up to 5 days. Flavors improve after a day or two.
- Freezes beautifully for up to 3 months - leave 1 inch of space at the top since liquids expand when frozen.
- Skip the Parmesan topping for a completely vegan meal.
Nutrition
Serving: 1BowlCalories: 145kcalCarbohydrates: 23gProtein: 6gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 680mgPotassium: 520mgFiber: 6gSugar: 8gVitamin A: 85IUVitamin C: 45mgCalcium: 8mgIron: 15mg
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