Hearty and Healthy Vegetable Soup Recipe

There’s nothing quite like a warm bowl of Vegetable Soup to comfort your body and soul. Whether you’re aiming to eat healthier, include more vegetables in your meals, or simply need a light lunch that satisfies, this simple homemade veggie soup will quickly become your go-to.

Packed with vibrant carrots, zucchini, leafy spinach, creamy cannellini beans, and aromatic garlic and onions all simmered in a savory vegetable broth this soup is as nourishing as it is flavorful. Best part? It’s quick, affordable, and makes delicious leftovers!

Why You’ll Love This Vegetable Soup Recipe

• Nutrient-dense: Loaded with fiber, vitamins, and minerals from fresh vegetables.
• Plant-based: Naturally vegetarian and easily adaptable to vegan diets.
• Easy & quick: Ready in about 30 minutes with pantry staples.
• Budget-friendly: Uses simple ingredients with minimal prep.
• Customizable: Add any vegetables you have on hand great for clearing the fridge!

Ingredients You’ll Need

Fresh Produce:

• 2 carrots, sliced
• 1 zucchini, chopped
• 2 cups fresh spinach
• 1 onion, chopped
• 2 garlic cloves, minced

Pantry Staples:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

How to Make Vegetable Soup – Step-by-Step

1. Sauté the Aromatics

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for another minute, just until fragrant.

2. Add the Veggies

Toss in the sliced carrots and chopped zucchini. Cook for 5–6 minutes to soften slightly, stirring occasionally.

3. Add Beans and Broth

Pour in the vegetable broth and bring the soup to a simmer. Add the drained cannellini beans, and season with salt and black pepper to taste. Simmer uncovered for 10–12 minutes until the veggies are tender.

4. Stir in Spinach

Once the vegetables are cooked through, stir in the fresh spinach. Cook for an additional 1–2 minutes, just until wilted.

5. Taste and Serve

Taste and adjust seasoning as needed. Serve warm with a slice of crusty bread or a sprinkle of parmesan cheese, if desired.

Chef’s Tips & Tricks

• Boost the flavor: Add a bay leaf, a dash of Italian herbs, or a squeeze of lemon juice before serving.
• Add grains: Stir in cooked pasta, brown rice, or quinoa to make it even heartier.
• Storage: Keeps well in the fridge for up to 4 days. Freezes beautifully just skip the spinach and add it when reheating.
• Make it spicy: Add a pinch of red pepper flakes or a swirl of hot sauce.

Frequently Asked Questions

Can I use frozen vegetables?
Absolutely! Frozen carrots, green beans, peas, or mixed vegetables work well and save prep time.

Is this soup vegan?
Yes, this vegetable soup is vegan as long as your broth is plant-based and no dairy toppings are used.

Can I add protein?
Of course! Try adding cooked lentils, tofu, or shredded rotisserie chicken if you’re not keeping it vegetarian.

Serving Suggestions

Pair your Vegetable Soup with:

• Warm sourdough or garlic bread
• A green side salad
• A sprinkle of nutritional yeast or vegan cheese
• A dollop of pesto for a fresh, herby kick

Final Thoughts

This Vegetable Soup is more than just a healthy meal it’s comfort in a bowl. Whether you’re cleaning out the fridge or meal-prepping for the week, this soup has you covered. Make it once, and you’ll come back to it again and again.