Healthy Vegetable Soup
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 large carrots chopped
- 1 stalk celery chopped
- 3 cloves garlic pressed or minced
- 1 teaspoon Italian seasoning
- 4 cups (1 L) vegetable broth we usually use bouillon powder dissolved in water - chicken broth works too
- 1 can white beans drained and rinsed (15 oz / 400 g)
- 1 can diced tomatoes (15 oz / 400 g)
- 4 cups (400 g) cauliflower florets fresh or frozen (15 oz)
- 1½ cups (120 g) potatoes diced, fresh or frozen (4 oz)
- 1 heaping cup green beans fresh of frozen
- 1 teaspoon salt or to taste + black pepper
Optional Add-Ins / Drizzle-On
- 1 handful grated parmesan or basil pesto, cooked grains, tortellini or orzo pasta —> add 1–2 cups extra broth if using pasta.
- Build the Flavor: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 large onion, 2 large carrots, 1 stalk celery, 3 cloves garlic (all chopped), and 1 teaspoon Italian seasoning. Cook 5 minutes until soft and fragrant, adding a splash of water if needed.
- Simmer the Soup: Add 4 cups vegetable broth, 1 can white beans (drained and rinsed), 1 can diced tomatoes, 4 cups cauliflower florets, 1½ cups potatoes, and 1 heaping cup green beans. Season with 1 teaspoon salt and pepper. Simmer gently for 15 minutes, stirring now and then, until vegetables are tender.
- Finish and Serve: Taste and adjust seasoning. Add red pepper flakes for spice if you like. Serve warm with crusty bread and 1 handful grated parmesan, or enjoy plain for a lighter bowl.
Add-ins / Drizzle-on for a Heartier Meal
Try a handful of parmesan, a spoonful of basil pesto, or cooked grains like farro or barley. For a heartier twist, add tortellini or orzo pasta directly into the pot and let them cook in the soup according to package directions—just remember to add 1 to 2 cups of extra broth since the pasta will soak up liquid.
Substitutions
- Extra virgin olive oil → Avocado oil or any light cooking oil.
- Onion → White onion, shallots, or leeks for a milder flavor.
- Carrots → Parsnips, sweet potatoes, or pumpkin.
- Celery → Fennel or extra carrots.
- Garlic → Jarred minced garlic or garlic powder.
- Italian seasoning → Herbes de Provence or your own blend of dried herbs.
- Vegetable broth → Bouillon powder dissolved in water (our favorite trick). Substitute chicken broth with the same method if not vegetarian.
- Diced tomatoes → Crushed tomatoes, tomato puree, or fresh ripe tomatoes.
- White beans → Chickpeas, cannellini beans, or lentils.
- Cauliflower florets → Broccoli, zucchini, or cabbage.
- Potatoes → Butternut squash, sweet potatoes, or rutabaga.
- Green beans → Peas, asparagus, or snap peas.
- Chop the veggies evenly and small: This helps everything cook at the same pace for a balanced flavor in your hearty vegetable soup.
- Don’t rush the base: Let the onion, carrot, celery, and garlic soften slowly—this is the secret to a rich, homemade vegetable soup.
- Boost flavor with bouillon: We usually use vegetable bouillon powder dissolved in water instead of packaged broth. It makes groceries lighter, and a small tub lasts for weeks. You can do the same with chicken bouillon if not vegetarian.
- Simmer gently: Keep the heat on medium-low so the vegetables become tender without breaking apart.
- Add greens at the end: Stir in spinach, kale, or Swiss chard right before serving for a fresh, vibrant finish.
- Make it ahead: This vegetarian vegetable soup holds up beautifully and tastes even better the next day as flavors deepen.
- Top it your way: Parmesan, pesto, or a dollop of low-fat Greek yogurt or Skyr can turn it into a high fiber vegetable soup that feels extra satisfying.
