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,


  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 1 stalk celery, chopped
  • 2 large cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (15.5-ounce) can cannellini beans (or other white beans), drained and rinsed
  • 1 medium zucchini, diced
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • salt and ground black pepper


  • Heat a large saucepan over medium heat. Place the onion, carrots, celery, and garlic into the pan and cook, stirring occasionally, until softened, about 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
  • Stir in the tomatoes and their juices, beans, zucchini, and broth. Add the basil, oregano, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
  • Taste and adjust the seasonings, adding more salt and pepper if needed. Serve hot.

Comments (5)

(5 from 6 votes)

Recipe Rating

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Super easy & quick to make! Very tasty & so nutritious! So versatile, too! Great opportunity to use up additional veggies that may soon be going bad, too! Love that it is a 1 pot dish, too! I served it with some crusty French bread that I dipped in the soup, too. Next time I will only use 1 small clove of garlic, instead of 2 large cloves because hubby is, unfortunately, not a garlic lover like me. :). Plan to bring to some to my parents tomorrow, as they don’t cook much on their own any more, so it’s important to keep them healthy. Everything in this soup will keep them super healthy, especially during flu season! Thank you for a wonderful, quick, easy, nutritious, & most of all delicious recipe!


This soup is so delicious! The only thing I did different was i doubled the amount of basil and oregano and i added dittalini pasta. My husband and I really enjoyed this. I meal prep so this will be our lunch for week.




Delicious! A great way to use up excess vegetables. I hate celery, so replace it with leeks, use more carrots and zucchini, and add extra veggies like broccoli and mushrooms. Also works great with butter beans (my preference for white beans). To soak up extra liquid, I add about a cup and a half of pasta shells about 10-15 minutes before it's cooked; creates more of a stew consistency but is still fantastic.


Loved it, even though I had to make a couple of swaps. Red peppers for courgettes, Passata for tinned tomatoes and celery seed for celery. It was seriously tasty and we have enough for another day or two. Yum.

About the Author

Headshot of Kathy Freston

About the Author

Kathy Freston

Kathy Freston is the New York Times–bestselling author of Veganist and The Lean. A health and wellness activist, Freston frequently appears on national television and has appeared on Ellen, The Dr. Oz Show, Charlie Rose, Good Morning America, The Martha Stewart Show, and Oprah. Visit her site and follow her on Instagram and Twitter to learn more.
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