Homemade Soup
Warm up your soul with this nourishing and vibrant homemade vegetable soup, a hearty one-pot meal that's both comforting and wholesome. Made with a colorful medley of fresh vegetables like carrots, zucchini, and potatoes, this recipe is infused with the rustic flavors of garlic, thyme, and bay leaves. Protein-packed cannellini beans and tender baby spinach add texture and nutrition, while a base of rich vegetable broth ties everything together. Ready in just 50 minutes, this easy soup recipe is perfect for a quick weeknight dinner or meal prep for the week. Garnish with fresh parsley for a burst of brightness, and serve it with crusty bread for the ultimate cozy meal. Packed with vitamins, fiber, and plant-based protein, this homemade soup is a delicious way to eat healthy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 medium potatoes, diced into 1-inch cubes
- 1 medium zucchini, diced
- 1 14-ounce can canned diced tomatoes (with juices)
- 6 cups vegetable broth
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 3 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes, zucchini, and canned tomatoes (with their juices) to the pot. Stir to combine the vegetables.
Pour in the vegetable broth and add the bay leaves and dried thyme. Stir well.
Bring the soup to a boil over high heat, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Add the cannellini beans and baby spinach to the pot. Stir and let the soup simmer for another 5 minutes, until the spinach is wilted and the beans are heated through.
Season the soup with salt and black pepper to taste.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7246 mg | 315% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 59.6 g | 213% | |
| Total Sugars | 57.7 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 799 mg | 61% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 7117 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
