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Garden Vegetable Soup Recipe

Garden Vegetable Soup is a filling soup, full of delicious vegetables and noodles.
Serving6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3 Tablespoons olive oil
  • ¾ cup sliced carrots
  • ¾ cup onion, diced
  • 3 garlic cloves, minced
  • 6 cups low sodium vegetable broth
  • ¾ cup snow peas
  • 28 ounces diced tomatoes, 2 (14 ounce cans)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1½ cups uncooked ditalini pasta
  • 30 ounces cannellini beans, 2 (15 ounce cans), drained and rinsed
  • 15 ounces corn, 1 can, drained
  • ¾ cup zucchini, diced
  • Parmesan cheese, for topping

Equipment

Instructions

  • ADD OIL TO A LARGE STOCK POT AND HEAT OVER MEDIUM LOW HEAT.
  • ADD CARROT, ONION AND GARLIC AND SAUTE UNTIL SOFTENED (ABOUT 5 MINUTES).
  • 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.
  • STIR IN ZUCCHINI AND HEAT 3-4 MINUTES MORE.
  • SERVE HOT AND TOP EACH SERVING WITH SHREDDED PARMESAN CHEESE.

Notes

  • Be sure to cut your carrots pretty thin. You could use baby carrots, or fresh for this recipe. I prefer the taste of fresh, but sometimes all you have on hand is baby carrots, and that’s okay too.

Nutrition

Calories: 392 kcal · Carbohydrates: 69 g · Protein: 17 g · Fat: 9 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Sodium: 733 mg · Potassium: 682 mg · Fiber: 13 g · Sugar: 12 g · Vitamin A: 3137 IU · Vitamin C: 30 mg · Calcium: 162 mg · Iron: 6 mg
Cuisine: American
Course: Soup