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Ridiculously easy? Check. Incredibly flavorful and satisfying? Double check! This is a delicious, make-it-your-own Italian vegetable soup. Add any vegetables or beans you want to use up, or a small amount of cooked rice or pasta—just place it in the bottom of your bowl and ladle the hot soup on top. To save time, you can even use frozen mixed vegetables to replace the carrots, celery, and zucchini. This soup reheats well, so enjoy it throughout the week.
Recipe adapted from The Book of Veganish.
By Kathy Freston,
Kathy Freston is the New York Times bestselling author of Veganist and The Lean. A health and wellness activist, Kathy frequently appears on national television, including Ellen, The Dr. Oz Show, Charlie Rose, Good Morning America, The Martha Stewart Show, and Oprah. Visit her site to learn more.see more from this author