Easy Vegetable Soup Recipe
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If you’re looking for a comforting, veggie-packed meal that’s both hearty and healthy, this Vegetable Soup checks all the boxes. Packed with tender carrots, leeks, and celery, plus a generous helping of spinach and peas, it’s a dish that feels fresh and filling without being heavy. Whether you’re making it for a weeknight dinner or meal prep, you’ll love how simple and satisfying it is to whip up.
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When I’m hosting family gatherings or need something quick and reliable for meal prep, this vegetable soup is my go-to. It’s light enough to pair with other dishes but filling enough to stand on its own. Plus, it freezes beautifully, so I love making a double batch and storing some for those busy weeks when cooking feels like a chore.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegetable Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll love how easy this homemade vegetable soup is to make, and I think it’ll soon become a firm favorite.
Prepare the Base
Start by heating some olive oil in a large pan over medium heat. Add the minced garlic and a sprig of fresh rosemary, letting them sizzle for about a minute until fragrant.
Then, toss in the chopped celery, carrots, and leeks. Stir them regularly and cook gently for around 10 minutes. This step brings out their natural sweetness and lays the foundation for a rich, flavorful soup.
Simmer the Soup
Next, pour in the vegetable broth and add the cannellini beans. Bring everything to a boil, then reduce the heat and let it simmer gently for about 30 minutes.
Stir occasionally and check the consistency—if it seems too thick, add a bit more broth or water to adjust. This slow simmer allows the flavors to meld beautifully.
Add the Greens
Finally, stir in the baby spinach and frozen peas. Let them cook for about 3 minutes, just until they’re tender and still a vibrant green. This last step keeps the greens fresh and packed with nutrients.
Taste the soup and season it with salt and pepper as needed to make it just right for you. Top with Parmesan cheese. Serve and enjoy!
Equipment
- Silicone freezer trays if you plan to freeze portions
Ingredients
- 2 sticks celery sliced
- 3 carrots chopped
- 2 large leeks cleaned and sliced
- 2 cloves garlic minced
- 1 sprig fresh rosemary
- olive oil
- 14 ounces tin cannellini beans rinsed and drained
- 4 cups vegetable broth
- 3 cups baby spinach
- 1 cup frozen peas
- Parmesan cheese grated
Instructions
- Heat a tablespoon of olive oil in a large pan over medium heat. Add the garlic and rosemary and cook for about a minute, stirring occasionally, until fragrant. Add the celery, carrots, and leeks, and cook gently for about 10 minutes, stirring often, until the vegetables are softened.2 sticks celery, 3 carrots, 2 large leeks, 2 cloves garlic, 1 sprig fresh rosemary, olive oil
- Add the cannellini beans and vegetable broth to the pan. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes. Stir occasionally, adding more broth or water if needed to maintain the consistency.14 ounces tin cannellini beans, 4 cups vegetable broth
- Finally, add the spinach and frozen peas to the pot. Cook for about 3 minutes, just until the greens are tender and vibrant. Season the soup with salt and pepper to taste before serving. Serve with Parmesan cheese and enjoy!3 cups baby spinach, 1 cup frozen peas, Parmesan cheese
Notes
- Use Fresh Rosemary: Fresh rosemary adds a deeper, earthy flavor compared to dried herbs, which can sometimes taste muted.
- Take Your Time with Veggies: Slowly cooking the celery, carrots, and leeks lets their natural sweetness shine through.
- Rinse Your Beans: Be sure to rinse canned beans under cold water to remove excess salt and improve their texture.
- Choose Low-Sodium Broth: Using low-sodium broth gives you more control over the saltiness of the soup.
- Add Greens at the End: Spinach and peas cook quickly, so adding them last keeps their color bright and their texture perfect.
- Vegan Option: Skip the Parmesan cheese or swap it with a plant-based alternative to keep the dish vegan-friendly.
- Make It Thicker: If you like a thicker soup, mash some of the cannellini beans before adding them to the pot.
- Flavor Deepens Overnight: This soup tastes even better the next day, as the flavors have time to meld together in the fridge.
Nutrition
Recipe Notes and Expert Tips
Here are some handy tips to help you make the perfect vegetable soup. These little tricks make a big difference!
- Use Fresh Rosemary: Fresh rosemary adds a deeper, earthy flavor compared to dried herbs, which can sometimes taste muted.
- Take Your Time with Veggies: Slowly cooking the celery, carrots, and leeks lets their natural sweetness shine through.
- Rinse Your Beans: Be sure to rinse canned beans under cold water to remove excess salt and improve their texture.
- Choose Low-Sodium Broth: Using low-sodium broth gives you more control over the saltiness of the soup.
- Add Greens at the End: Spinach and peas cook quickly, so adding them last keeps their color bright and their texture perfect.
- Vegan Option: Skip the Parmesan cheese or swap it with a plant-based alternative to keep the dish vegan-friendly.
- Make It Thicker: If you like a thicker soup, mash some of the cannellini beans before adding them to the pot.
- Flavor Deepens Overnight: This soup tastes even better the next day, as the flavors have time to meld together in the fridge.
How to Store Leftover Vegetable Soup
Leftovers? No problem! Store your soup in an airtight container in the fridge, and it will stay fresh for up to 4 days.
This soup is also freezer-friendly, making it great for meal prep. Portion it into freezer-safe containers like these great silicone freezer trays and freeze for up to 3 months.
When you’re ready to enjoy it again, let it thaw in the fridge overnight, then reheat on the stovetop or in the microwave.
What to Serve With Vegetable Soup
This soup pairs beautifully with crusty bread or a buttery garlic breadstick. For a light side, try a crisp green salad with a tangy vinaigrette. If you’re craving something heartier, serve it alongside a warm grilled cheese sandwich or a baked potato.
More Homemade Soup Recipes for You to Try at Home
I’ve got plenty of soup ideas for you to make next; take a look at some of my favorites.
