Whole30 Hearty Vegetable Pasta Soup
Warm, comforting, and packed with vibrant vegetables, this Whole30 Hearty Vegetable Pasta Soup is the ultimate cold-weather meal that fits perfectly into your clean-eating routine. Featuring a colorful medley of carrots, celery, zucchini, red bell pepper, green beans, and baby spinach, this soup is as nutritious as it is satisfying. Grain-free pasta adds a delightful heartiness, while fragrant herbs like oregano, thyme, and basil create layers of savory flavor. Simmered in a rich vegetable broth and topped with freshly chopped parsley, this gluten-free, dairy-free dish is ready in just 45 minutes and makes enough to brighten your table for six. Perfect for Whole30 enthusiasts or anyone seeking a wholesome, veggie-packed soup recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups baby spinach
- 1 14.5-ounce can diced tomatoes, no salt added
- 6 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon basil
- 8 ounces grain-free pasta
- 0.25 cup fresh parsley, chopped
Instructions
Heat olive oil in a large soup pot over medium heat.
Add diced onion and cook until softened, about 5 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Add the sliced carrots, celery, and cook for about 5 more minutes until they begin to soften.
Stir in the diced zucchini, red bell pepper, and green beans. Cook for an additional 3 minutes.
Add the diced tomatoes, vegetable broth, salt, pepper, oregano, thyme, and basil. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 15-20 minutes, or until all the vegetables are tender.
Add the grain-free pasta and continue to cook until the pasta is al dente, following package instructions.
Add the baby spinach and stir until wilted.
Adjust seasoning with more salt and pepper if necessary.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6289 mg | 273% | |
| Total Carbohydrate | 251.7 g | 92% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 72.4 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 910 mg | 70% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 7550 mg | 161% | |
*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.
