Garden Vegetable Soup Recipe

A white bowl filled with garden vegetable soup featuring sliced zucchini, yellow squash, white beans, and spinach in a light broth, placed on a rustic white wooden surface—an easy vegetable soup recipe for any occasion.

A light brothy soup built around summer vegetables. Leeks, yellow squash, zucchini, spinach, and cannellini beans in a seasoned broth with a finish of lemon juice.

5 from 6 votes

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Course: Main Course, Side Dish

Cuisine: American

Keyword: garden vegetable soup, squash soup, vegan soup, zucchini soup

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 215kcal

Author: Holly Gray

Ingredients

1 teaspoon olive oil
1 cup leek white part only, finely chopped
1 tablespoon dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon black pepper
1 tablespoon garlic minced
3 cups yellow squash halved lengthwise then quartered
3 cups zucchini halved lengthwise then quartered
2 cups spinach leaves chopped
2 15-ounce cans cannellini beans, rinsed and drained
4 cups chicken-style broth
2 cups water
2 tablespoons lemon juice

Instructions

Preheat a large soup pot over medium heat then add the olive oil. When the oil is hot, add the leek basil, oregano, and thyme. Cook, stirring frequently, for 3 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
Add the yellow squash, zucchini, cannellini beans, spinach, broth, and water. Bring just to a boil then reduce the heat to low. Simmer for 10 minutes, until the squash and zucchini are tender.
Remove from heat and stir in the lemon juice. Adjust seasoning to taste and serve hot.

Nutrition

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