Hearty Vegetable Soup

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  • 2 Tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 3 carrots, chopped
  • 23 potatoes chopped
  • 1 cup frozen or fresh green beans or peas
  • 128 ounce can of diced tomatoes, including juice
  • 1 cannellini beans (optional)
  • 4 cups vegetable (or chicken) broth
  • 1 cup water
  • 2 Tablespoons basil pesto or 1/2 tablespoon dried basil
  • 12 Tablespoons balsamic vinegar


  1. In a large soup pot, heat oil over medium-high heat.
  2. Add in garlic, onions, carrots and potatoes.
  3. Sauté until onions are translucent. Pour in tomatoes (and their juices), broth, water, pesto and beans, if using. Bring to a simmer for several minutes.
  4. Finish by adding in green beans/peas and balsamic vinegar. Simmer for several more minutes until green beans are heated through.
  5. Top with a sprinkle of parmesan cheese for added flavor.