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+ servings
Two bowls of hearty vegetable soup recipes, filled with beans, carrots, celery, and topped with grated cheese.

Hearty Vegetable Soup

This hearty vegetable soup is a comforting and nutritious meal that can be made ahead of time. It's packed with vegetables, beans, and whole wheat pasta, making it a satisfying and wholesome option for any meal.
Prep Time 15 minutes
Cook Time 25 minutes
Simmer Time 15 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American

Ingredients
  

For the Soup
  • 2 large carrots diced
  • 2 ribs celery chopped
  • 1 medium onion chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (8 ounces each) tomato sauce no-salt-added
  • 1 can (16 ounces) kidney beans rinsed and drained
  • 1 can (15 ounces) garbanzo beans rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes undrained
  • 1-1/2 cups shredded cabbage
  • 1 tablespoon dried basil
  • 1-1/2 teaspoons dried parsley flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 cup whole wheat elbow macaroni uncooked
For Serving
  • 11 teaspoons grated Parmesan cheese

Equipment

  • Large saucepan

Method
 

  1. In a large saucepan, sauté carrots, celery, and onion in olive oil and butter until tender. Add garlic and cook for 1 minute longer.
  2. Stir in chicken broth, tomato sauce, kidney beans, garbanzo beans, diced tomatoes, cabbage, basil, parsley, oregano, and pepper. Bring to a boil.
  3. Reduce heat, cover, and simmer for 15 minutes.
  4. Add the whole wheat elbow macaroni. Cook uncovered for 6-8 minutes, or until the macaroni and vegetables are tender.
  5. Ladle the soup into bowls and sprinkle with grated Parmesan cheese.

Notes

This soup is excellent for meal prepping. You can store it in the refrigerator for up to 4 days or freeze it for longer storage. When reheating, you may need to add a little extra broth or water to reach your desired consistency.

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