Vegetable Soup

This vegetable soup is loaded with tons of veggies, miniature pasta noodles, and the "secret" ingredient that add loads of flavor! This healthful soup can be made in one pot in about 30 minutes or less.

Course Dinner
Cuisine American
Keyword vegetable soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 -8 servings
Calories 191 kcal


  • 1 tablespoon olive oil
  • 1 cup EACH: diced yellow sweet onion, thinly sliced carrots, thinly sliced celery
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon EACH fine sea salt, freshly cracked pepper
  • 8 cups hot water
  • 8 teaspoons chicken boullion granules/powder Note 1
  • 2 cans (14.5 ounces EACH) fire-roasted diced tomatoes (Muir Glen or San Marzano recommended)
  • 1 and 1/2 cups uncooked MINI farfalle (bow-tie pasta)
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 and 1/2 cups EACH: frozen corn, frozen peas
  • 1 container fresh basil pesto Note 2


  1. VEGGIES: Add oil to a large pot and heat to medium high heat. Add the onion, carrots, and celery. Saute over medium high heat, stirring occasionally, for 8-10 minutes or until vegetables are tender. Add in the garlic and stir until fragrant, about 30 seconds. Add the thyme, Italian seasoning, and salt and pepper (add salt/pepper to taste; you may want to hold off adding salt until the end, I add 1/2 teaspoon of each, but it will vary greatly depending on the broth or boullion you use.)

  2. TOMATOES AND BROTH: Stir in water and chicken boullion OR low sodium chicken broth and undrained diced tomatoes. Bring soup to a boil over high heat.

  3. PASTA: Once boiling, stir in pasta, and cook, stirring occasionally, 6-7 minutes or until pasta is tender. Stir in the drained and rinsed beans, corn, and peas just to warm through. Remove from heat, taste/adjust seasonings, and then ladle soup into bowls. Add a generous spoonful of fresh basil pesto to each bowl. Stir in the pesto and enjoy!

Recipe Video

Recipe Notes

Note 1: alternatively use chicken broth (2, 32 ounce containers)

Note 2: make your own OR grab a fresh refrigerated (not shelf stable) basil pesto.