Comforting Veggie Soup You Can Make in Under an Hour

Your Soul-Soothing Veggie Soup: Warm Up in Under an Hour!

A simple, delicious dinner

As November rolls in and the days grow shorter and crisper, there's nothing quite like gathering with loved ones, reflecting on what we're grateful for, and of course, enjoying truly comforting food. This time of year often calls for something warm, nourishing, and utterly delicious, but who says it has to take hours in the kitchen?

I often find myself craving a meal that feels like a hug in a bowl, especially after a busy day. That's why I'm excited to share one of my absolute favorite go-to recipes: a vibrant, hearty veggie soup that you can whip up from start to finish in less than an hour. It’s perfect for those chilly evenings when you want something satisfying without all the fuss.

This soup is packed with flavor and goodness, making it an ideal choice for a weeknight dinner or a cozy weekend lunch. Let's get cooking!

Ingredients You'll Need

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth (low sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup zucchini, diced
  • 1/2 cup small pasta (like ditalini or small shells), optional
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Parmesan cheese, grated, for serving (optional)

Simple Instructions

  1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
  2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn it!
  3. Build the Base: Pour in the vegetable broth and the undrained diced tomatoes. Stir in the oregano and basil. Bring the soup to a gentle boil, then reduce the heat to a simmer.
  4. Add Veggies & Pasta: Add the green beans and zucchini to the pot. If you're using pasta, add it now. Cook for 10-15 minutes, or until the vegetables are tender and the pasta is cooked through (if using).
  5. Season and Serve: Taste the soup and season generously with salt and black pepper. Ladle into bowls and garnish with fresh chopped parsley and a sprinkle of Parmesan cheese, if you like.

Tips for Success

Feel free to customize this soup with whatever vegetables you have on hand! Spinach or kale can be added in the last few minutes of cooking. A pinch of red pepper flakes can add a lovely warmth if you enjoy a little spice.

There you have it – a wonderfully comforting and nourishing soup ready in no time at all. It’s the perfect antidote to a busy day and an excellent way to get those essential veggies in. I truly hope this recipe brings a little warmth and ease to your kitchen this season.

Have you tried a quick veggie soup recipe you love? Or perhaps you have a special ingredient you always add? I'd love to hear your thoughts and tips in the comments below!

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