Simple Vegetable Soup is a simple home-cooked recipe with clear steps and familiar ingredients. Use the recipe card quantities, prep the ingredients before heating the pan, and taste once more before serving.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots and 2 celery stalks, diced
- 2 garlic cloves
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 zucchini
- 1 cup green beans
- 1 cup cannellini beans
- 2 cups spinach
How to Make It
- Soften onion, carrots, and celery in oil for 6–8 minutes. Add garlic and Italian seasoning.
- Pour in tomatoes and broth; bring to a boil, then simmer 10 minutes.
- Add zucchini, green beans, and beans. Simmer until vegetables are tender, about 10–12 minutes.
- Stir in spinach until wilted. Taste, season, and serve with crusty bread.
Helpful Tips
- Measure and prep everything first so the cooking stays easy to follow.
- Season in stages and taste at the end; broth, cheese, and sauces vary in saltiness.
- Use the recipe card for exact amounts and serving-size adjustments.
Serving and Storage
Serve fresh for the best texture. Refrigerate leftovers in a covered container and reheat gently. Add a splash of broth, milk, or water if the dish thickens; store crisp toppings separately.
Ingredient and Prep Notes
Dice the onion, carrots, celery, zucchini, and green beans to a similar size so they cook at a steady pace. Start with the firm aromatics and give them time to soften before adding broth. This early step builds a sweeter, fuller base than simply boiling all the vegetables together.
Key Cooking Cues
Add zucchini, green beans, and canned beans later than the carrots so they do not overcook. If using canned beans, rinse and drain them to reduce excess salt and starchy liquid. Stir spinach in at the very end; it needs only a minute to wilt and keeps its color.
Variations and Serving Ideas
Vegetable broth brands differ in saltiness, so use a light hand at the beginning and adjust after the vegetables are tender. If the soup tastes flat, a squeeze of lemon or a splash of vinegar can brighten it. Add more broth if you prefer a thinner, more spoonable bowl.
Make-Ahead Guidance
Make the soup your own with small pasta, barley, or extra beans. If adding pasta, cook it separately or add more broth and account for the extra simmer time; pasta continues absorbing liquid as it sits. A Parmesan rind can add savory depth, but remove it before serving.
Storage and Reheating
Cool leftovers promptly and refrigerate in a sealed container for up to four days. Reheat gently on the stovetop until steaming. If you included pasta or grains, loosen the soup with broth because they absorb liquid overnight. Freeze without pasta for best texture, then add fresh spinach after reheating.
Recipe FAQs
Can I add pasta or rice?
Yes, but the soup needs extra broth. Small pasta cooks directly in the pot, though it absorbs liquid as it sits; cooking grains separately keeps leftovers from becoming overly thick.
How can I make this soup more filling?
Add another can of beans, cooked lentils, or shredded chicken. Add cooked ingredients near the end so they warm without becoming mushy.
What if the soup tastes bland?
First check salt, then add a little lemon juice or vinegar to brighten it. Broth brands differ, so adjust after the vegetables are tender rather than salting heavily at the start.
Can I freeze vegetable soup?
It freezes well for up to three months, especially without pasta or delicate greens. Cool promptly, freeze in portions, and add fresh spinach after reheating.
Simple Vegetable Soup
Ingredients
Equipment
Method
- Soften onion, carrots, and celery in oil for 6–8 minutes. Add garlic and Italian seasoning.
- Pour in tomatoes and broth; bring to a boil, then simmer 10 minutes.
- Add zucchini, green beans, and beans. Simmer until vegetables are tender, about 10–12 minutes.
- Stir in spinach until wilted. Taste, season, and serve with crusty bread.
