Make a healthy and comforting Winter Vegetable Soup with beans, tomatoes, pasta, and plenty of seasonings to warm up on a chilly night.
There’s nothing better than a hot, bubbling pot of homemade soup on a cold winter night. And this veggie soup packs protein, tons of flavor, and the nutrients you need to stay healthy all season long. It’s also easy to customize using the veggies in your kitchen, and makes a perfect family-friendly meal to feed a crowd.
Ingredients for Winter Vegetable Soup
Here’s what you need to make this hearty and healthy veggie-packed soup for winter:
Cannellini beans. Feel free to use a different kind of bean if you prefer, such as pinto or red kidney beans.
Vegetable stock. Use store-bought (low-sodium) or make your own!
Bone broth. This adds healthy collagen and protein, but you can omit the bone broth for a vegetarian/vegan version.
Crushed tomatoes for umami. You can also mash up whole tomatoes.
Small pasta. I like Torchiette, but any shape of small-cut pasta will work.
White wine. Use a bottle you like!
Kale. Spinach or chard will also work.
Carrots for sweetness
Frozen peas. You can also use chopped fresh peas if you have them.
Spices. I season this veggie soup with a combination of herbs and spices: oregano, parsley, child, garlic, turmeric, and cumin.
Tips for Making Healthy Vegetable Soup
The nice thing about this recipe is that it’s very easy to customize depending on what’s in your fridge! Here are some easy swaps and additions to make this vegetable soup your own:
Add other veggies like radishes, fresh tomatoes, green beans, turnips, or leeks.
Change up the spices! Add more heat with crushed red pepper flakes, sriracha, or paprika.
Add more herbs, like basil, tarragon, marjoram or mint
Storing Leftover Soup
This recipe is great for meal prep! Pack fully cooled leftover vegetable soup into an airtight container. Store it in the fridge for 2-3 days. Reheat servings on the stove or in the microwave to serve.
You can also freeze leftover soup for up to six months. To defrost, let the soup defrost in the fridge. Then reheat on the stove or in the microwave.
In a large-size dutch oven over medium high-heat, add the olive oil. Once heated, add minced garlic and sauté until translucent + fragrant, about 1-2 minutes. Add the chopped carrots, celery, followed by: the salt, black pepper, parsley, oregano, chili powder, turmeric, cumin, and garlic powder, and stir together until combined and veggies are coated.
Add in the veggie stock, bone broth (if using), white cooking wine, crushed tomatoes, and cannellini beans, stirring everything together until combined and the soup turns a "reddish" color. Add in the uncooked pasta, kale and green peas and stir to incorporate.
Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Continue to simmer for another 20 minutes or until the veggies and pasta are tender and cooked through. Add additional salt, to taste if necessary.
Remove from heat and serve immediately into prepared bowl(s) and enjoy with a side of bread, if desired.
Tips & Tricks
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
GREENS: If preferred, you can always add greens other than Kale, like Spinach or Collard Greens to soup for more richness.
BONE BROTH: Bone broth has incredible health benefits which include: immune boosting properties, good for digestion + gut health, joint health, etc.; However, if you'd like to make this soup vegan----be sure to omit the bone broth and sub with additional veggie stock.