The Best VegetableSoup is loaded with tons of veggies, miniature pasta, and a secret ingredient that adds loads of flavor! This healthy soup can be made in one pot in about 30 minutes-- maybe less!
VEGGIES: Place oil in a large pot and heat to medium-high. 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 bouillon you use.)
TOMATOES AND BROTH: Stir in water and chicken bouillon or low-sodium chicken broth and undrained diced tomatoes. Bring soup to a boil over high heat.
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!
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Notes
Note 1:Chicken bouillon: Alternatively, use chicken broth (two 32-ounce containers). This soup can be made vegetarian by substituting vegetable broth for chicken broth.Note 2: Pesto: Make your own or use a fresh-refrigerated (not shelf stable) basil pesto.