Rustic Tomato Vegetable Soup – Lexi’s Clean Kitchen

This Rustic Tomato Vegetable Soup is a cozy, veggie-loaded soup that is my take on a mash-up of classic tomato soup and minestrone soup. The soup is full of flavor and satisfying bites, and totally customizable to what you’re craving! Whether you want a simple weeknight meal, a healthy lunch for the week, or something warm to welcome cool weather, this Rustic Tomato Vegetable Soup delivers comfort in every bowl with just 15 minutes of prep and everyday ingredients.

This recipe is vegetarian, easily Whole30 or paleo-friendly when you omit beans and cheese, and perfect for using up whatever fresh produce you have on hand.

What Is Rustic Tomato Vegetable Soup?

Rustic Tomato Vegetable Soup is a cozy, hearty soup built on a rich tomato base, with sautéed aromatics, Italian herbs, and tons of veggies like green beans, potatoes, cauliflower, and spinach. The flavor is comforting and layered, savory, herby, and just substantial enough to be a complete meal. Beans add protein and extra texture, but you can also leave them out or swap in other favorites.

Ingredients Needed

How to Make Tomato Vegetable Soup

This easy vegetable soup takes just 15 minutes to prep and 25-30 minutes to cook!

1. Sauté the aromatics: Heat oil in a Dutch oven over medium heat, then add the onion and garlic. Cook until softened, then stir in carrots and celery. Continue to cook until soft.
2. Add seasonings and tomato: Stir in all the seasonings, then add the tomato paste and diced tomatoes, and cook for a couple of minutes.
3. Add broth, beans, and veggies: Pour in the broth. Bring that to a boil, then add in the green beans, potato, cauliflower, and other beans of choice. Simmer until the veggies are fully cooked.
4. Finish and serve: Add in the spinach, simmer until wilted, adjust the consistency with broth if needed, then serve warm with a sprinkle of parmesan on top.

FAQ’s

Serving Suggestions

This vegetable bean soup is a full meal in a bowl, so a side dish is not required! However, a light salad or even a big piece of crusty bread is a great choice.

If you’re looking for a side dish with a little more to it, here are some of my favorite recipes:

How to Store

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze for up to 3 months. Defrost overnight and reheat on the stovetop, adding a splash of broth if needed. To defrost more quickly, place the container in a bowl of warm water. Once the soup can easily pop out of the container, place it into a pot with 1/4-1/2 cup of water, cover, and cook over medium to medium-low heat until warmed through. Stir frequently and bring the contents to a boil to ensure it’s fully reheated.

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Watch the video here:

• 1 tablespoon extra-virgin olive oil
• 1 onion diced
• 2 cloves garlic minced
• 3 carrots finely diced
• 2 celery stalks finely diced
• 1-½ teaspoons fine sea salt
• ½ teaspoon ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Pinch of red pepper flakes optional
• ¼ cup tomato paste
• 1 28 oz. can organic diced tomatoes
• 3 cups chicken or vegetable stock more as needed
• 2 cups diced green beans about 1” pieces
• 1 large russet potato peeled and diced
• 2 cups diced cauliflower florets
• 1 15 ounce can kidney beans, drained (optional)
• Big handful of baby spinach
• Parmesan cheese to garnish (optional)

• Heat oil over medium heat in a dutch oven. Once hot, add onion and garlic, and cook for 3 minutes, until beginning to soften.

• Add in carrots and celery, let cook over medium heat for 8-10 minutes, until soft and fragrant, stirring occasionally.

• Add in salt, pepper, oregano, basil, garlic powder, onion powder, red pepper flakes, tomato paste and diced tomatoes and cook for 1-2 minutes, until fragrant.

• Add in broth. Bring to a boil then reduce heat. Add in green beans, potato, cauliflower and kidney beans and let simmer for 25 minutes, or until the vegetables are cooked through.

• Add in spinach and let simmer until cooked through. Add in more broth for desired soup consistency.

• Taste and adjust seasoning. Serve warm with a sprinkle of parmesan cheese, if desired.

Serving: 1bowlCalories: 88kcalCarbohydrates: 15.9gProtein: 4.2gFat: 2.2gSaturated Fat: 0.3gSodium: 233mgFiber: 5gSugar: 8g