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Vegetable Garden Soup

A big bowl of healthy!
Prep Time15 mins
Cook Time45 mins
Course: Lunch, Soup
Cuisine: American
Keyword: Comfort Food, Fall, Soup, Vegan, Vegetables, Vegetarian
Servings: 8 People
Author: Emily ~ Garlic & Olive Oil


  • 2 T Olive Oil
  • 1 small Onion chopped
  • 2 stalks Celery chopped
  • 3 Carrots chopped
  • 2 cloves Garlic minced
  • 1 small Potato small dice
  • ½ tsp Onion Powder
  • ½ tsp Garlic powder
  • 1 tsp Italian Seasoning
  • 1 Zucchini large dice
  • 2 T Tomato Paste
  • 4 c Vegetable Stock
  • 2 c water
  • 16 oz can Navy Beans drained and rinsed
  • 14.5 oz can Diced Tomatoes w/ juice
  • 1 ½ c Orecchiette Pasta or other small pasta
  • ¾ c fresh or frozen Corn
  • oz fresh Baby Spinach ½ a package
  • ½ c chopped Parsley for garnish


  • Heat olive oil in a large pot over medium heat. Add onions, celery and carrots to the pot; season with salt and pepper. Slowly cook (sweat) onions, celery and carrots, stirring occasionally, until soft; about 15-20 minutes. Add garlic and stir for another minute.
  • Add potato and season with onion powder, garlic powder, Italian seasoning and a little more salt and pepper; sauté for 3 minutes. Add zucchini and sauté for an additional 3 minutes. Add tomato paste and brown for a minute or two while stirring.
  • Add stock, water, beans and diced tomatoes; bring to a simmer.
  • Add pasta and let cook in soup (add more water if necessary); about 10 minutes
  • Add corn and simmer for another 3 minutes.
  • Just before it's finished, add fresh baby spinach and stir (it will wilt from the heat of the soup).
  • Taste and adjust seasonings if necessary.
  • Serve warm and garnish with fresh parsley.