Description
A comforting vegetable soup packed with aromas and ready in under 30 minutes.
Ingredients
Scale
- 6 cups low-sodium chicken, beef, or vegetable broth
- 1 medium onion (yellow or sweet)
- 2–3 cloves garlic
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (14 oz) diced tomatoes or 2 cups fresh tomatoes, chopped
- 1 can (15 oz) beans (cannellini, chickpeas, or navy) or 1½ cups cooked beans
- 1 cup quick-cook pasta, small shapes, or ¾ cup rice/quinoa
- 1–2 tablespoons olive oil or butter
- 1–2 sprigs fresh thyme, 1 bay leaf, or 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Optional: squeeze of lemon, grated Parmesan, splash of cream, chopped parsley, or toasted seeds
Instructions
- Warm 1–2 tablespoons olive oil in a pot over medium heat, then add the onion until translucent.
- Add minced garlic, diced carrots, and celery; sauté for 3–5 minutes.
- Stir in salt and herbs, then add broth and diced tomatoes; bring to a simmer.
- If using quick-cook pasta or pre-cooked grains, add now; adjust simmer time if using raw grains.
- Simmer gently for 8–12 minutes to marry flavors.
- Remove bay leaf, adjust seasoning, and finish with acid or fat to enhance flavors.
- Ladle into warmed bowls and garnish as desired.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg