Hearty Garden Vegetable Soup with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A comforting bowl of garden-fresh vegetables simmered with herbs and white beans, capturing the essence of a Denver garden harvest. This american-inspired soups ready in about 55 minutes pairs olive oil, medium onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 2 carrots
• 2 stalks celery
• 1 zucchini
• 1 cup yellow squash
• 1 cup diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1/4 cup fresh parsley
• 1/2 cup cannellini beans

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion (diced into 1/4-inch cubes) and cook for 5 minutes until translucent and fragrant, stirring occasionally.
2. Step 2: Add 2 carrots (peeled and diced into 1/4-inch cubes), 2 celery stalks (diced into 1/4-inch cubes), and 1 zucchini (diced into 1/2-inch cubes), then cook for 5 minutes until vegetables begin to soften.
3. Step 3: Stir in 1 cup diced tomatoes, 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until vegetables are tender.
4. Step 4: Discard the bay leaf, then stir in 1/4 cup fresh parsley (chopped) and 1/2 cup cannellini beans. Season with salt and pepper to taste, then serve hot.