Seasonal Vegetable Soup

Seasonal Vegetable Soup

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: Makes about 12 cups of soup

Grab some fresh, seasonal vegetables from your local farmers market to create this hearty and delicious vegetable soup. Enjoy with a glass of Chianti or Chardonnay.


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 large carrots, chopped (about 1 1/2 cups)
  • 1 medium onion, chopped
  • 1 large leek, trimmed, cut lengthwise into four equal pieces and sliced (about 2 cups)
  • 1 cup peeled, cubed potatoes
  • 4 cups vegetable broth
  • 4 cups water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 2 cups chopped zucchini
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 pound fresh tomatoes, chopped
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/2 cup uncooked whole wheat elbow pasta


  1. Place the butter into a large soup pot over medium heat. Once melted, add the carrots, onion and leek, and sauté for 4 minutes. Stir in the potatoes, broth and the water and bring the mixture to a boil. Simmer the soup until the potatoes are just tender, and then add the green beans, zucchini, crushed tomatoes, chopped tomato and beans. Cook the mixture for 8 minutes.
  2. In the meantime, cook the pasta as directed on the package, and then add to the soup. Stir to combine and then serve hot.

You Might Like


Comments on "Seasonal Vegetable Soup"