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Pot of Hearty Vegetable Soup on a green and white checkered tablecloth

Hearty Vegetable Soup

  • Author: Carlos Leo
  • Total Time: 50 minutes
  • Yield: 6 1x


Hearty Vegetable Soup is one of my favorite comfort food recipes to make any time of the year. This soup has a rich tomato flavor base with a delicious boost of flavor from Ratatouille Cream. I recommend doubling the recipe so you can freeze some soup for those lazy days that you don't feel like cooking anything.


Units Scale
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 cup diced, peeled carrot
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 2 minced cloves of garlic
  • 3 cups reduced-sodium vegetable broth
  • 1 can (14.5 oz.) no salt added petite diced tomatoes
  • 1 jar (3.5 oz.) Ratatouille Cream
  • 1/2 cup green pepper. (I use Cubanelle pepper because has more flavor.)
  • 4 cups chopped baby spinach leaves
  • 1 can (15 oz.) drained garbanzo beans
  • 1/2 teaspoon salt and freshly ground black pepper (used when sautéing the vegetables)
  • Grated Parmesan cheese - Optional and if you use it it's not vegan


  1. Heat olive oil in 4-quart saucepan over medium heat.
  2. Add carrot, onion, celery and garlic; cook until onion is tender.
  3. Add chicken broth, tomatoes and Ratatouille Cream.
  4. Bring to a boil, reduce heat to low, cover and simmer 20 minutes.
  5. Stir in spinach and garbanzo beans.
  6. Cover and simmer 15 – 20 minutes.
  7. Stir in 2 Tablespoons grated Parmesan cheese. Omit if you want to be vegan
  8. Season to taste with salt and pepper.
  9. Serve immediately, passing extra Parmesan cheese at the table.


Vitamin A 33%, Vitamin C 52%, Calcium 12%, Iron 25%

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: stovetop
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 397
  • Sugar: 12.2 g
  • Sodium: 860.5 mg
  • Fat: 14.3 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 54.9 g
  • Fiber: 13 g
  • Protein: 16.7 g
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