Garden Vegetable Soup

Soup season has arrived!!
This soup is loaded with vegetables and will fill you up without many calories at all. Feel free to add in your favorite vegetables to make this soup exactly how you like it.

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Serves: 6

Garden Vegetable Soup

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 3 Tablespoons olive oil
  • 3/4 cup sliced carrot
  • 3/4 cup onion, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium vegetable broth
  • 3/4 cup snow peas
  • 2 (14 ounce) can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 1/2 cups uncooked ditalini pasta
  • 2 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce can corn, drained
  • 3/4 cup zucchini, diced
  • Shredded parmesan cheese, for topping


  1. Add oil to a large stock pot and heat over medium low heat.
  2. Add carrot, onion and garlic and saute until softened (about 5 minutes).
  3. Add broth, snow peas, tomatoes, basil, oregano, salt, garlic powder, pasta, beans, and corn; simmer, covered about 15 minutes or until peas and pasta are tender.
  4. Stir in zucchini and heat 3-4 minutes more.
  5. Serve hot and top each serving with shredded parmesan cheese.


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