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Garden Vegetable Soup Recipe

Garden Vegetable Soup is a filling soup, full of delicious vegetables and noodles.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: Affordable Soup Recipe, Best Soup Recipe, Healthy Soup, Vegetable Soup Recipe
Servings: 6
Calories: 392kcal

Equipment

  • large stock pot
  • Soup Ladle

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
  • 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
  • shredded parmesan cheese for topping

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