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Homemade vegetable soup with potatoes, beans, green beans, corn, peas, and zucchini in tomato broth.

Easy Vegetable Soup With Tender Veggies and White Beans

A hearty one-pot soup with potatoes, cannellini beans, zucchini, green beans, corn, and peas in a savory tomato-herb broth. Ready in under an hour.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: dinner, Soup
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced (about 1 1/2 cups)
  • 2 medium carrots diced (about 1 cup)
  • 2 celery stalks diced (about 1 cup)
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 can 14.5 oz diced tomatoes with juices
  • 6 cups low-sodium vegetable broth
  • 2 medium Yukon Gold potatoes about 12 oz, cut into 1/2-inch cubes
  • 1 1/2 cups green beans cut into 1-inch pieces
  • 1 medium zucchini diced
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh parsley chopped

Equipment

  • 5- to 6-quart Dutch oven or soup pot
  • Sharp chef's knife
  • Large cutting board

Method
 

  1. Heat olive oil in a 5- to 6-quart pot over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook for 7 to 9 minutes, stirring often, until the onion is translucent.
  2. Add garlic, tomato paste, oregano, thyme, and red pepper flakes. Cook for about 1 minute, stirring, until the tomato paste darkens slightly.
  3. Pour in 1 cup broth and scrape the pot, then add the remaining broth and diced tomatoes.
  4. Add potatoes, green beans, and remaining salt. Bring to a gentle boil, then reduce to a steady simmer and cook uncovered for 12 to 15 minutes, until potatoes are just barely tender.
  5. Stir in zucchini, cannellini beans, corn, and peas. Simmer for 7 to 9 minutes, until zucchini is tender and potatoes are fully soft.
  6. Turn off the heat. Stir in lemon juice and parsley, then taste and adjust salt and pepper as needed.

Notes

  • Refrigerate in covered containers for 3 to 4 days, or freeze for 2 to 3 months. Add a splash of broth when reheating as potatoes absorb liquid overnight.
  • Add zucchini, peas, and corn only near the end — adding them too early causes them to turn mushy.
  • To thicken without cream, mash about 1/2 cup of the potatoes and beans against the pot and stir back in.