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+ servings
5 from 4 votes
Pot of Summer Vegetable Soup with Spoon and Bunch of Parsley in the Background
Easy Summer Vegetable Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This light and healthy summer vegetable soup is packed with juicy tomatoes, sweet summer corn, green beans, and zucchini simmered in a savory herbed white wine broth. Totally vegan and naturally gluten-free!

Course: Soup
Cuisine: American
Keyword: corn, green beans, potatoes, tomatoes, Zucchini
Servings: 6
Calories: 190 kcal
Author: Alissa Saenz
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 4 cups vegetable broth
  • 1 (14 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups diced red potatoes (1 inch pieces)
  • 1 1/2 cups fresh corn kernels (can sub frozen)
  • 1 1/2 cups fresh green beans, cut into 1-inch pieces
  • 1 1/2 cups chopped zucchini (about 1 medium zucchini)
  • Salt and pepper to taste
  • Fresh parsley, for serving (optional)
Instructions
  1. Coat the bottom of a large pot with olive oil and place it over medium heat.

  2. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent.

  3. Add the garlic and continue to sauté for about 1 minute more, until very fragrant.

  4. Stir in the wine, rosemary, and thyme. Raise the heat and bring the liquid to a simmer.

  5. Lower the heat and allow the liquid to simmer for about 4 minutes, until reduced by about half.

  6. Stir in the tomatoes, tomato paste, broth, potatoes and corn. Allow the mixture to simmer for about 10 minutes, stirring occasionally.

  7. Stir in the green beans and allow the mixture to continue simmering for 5 minutes.

  8. Stir in the zucchini and allow the mixture to simmer for about 5 minutes more, until the veggies are tender.

  9. Remove the pot from heat and season with salt and pepper to taste. 

  10. Ladle into bowls and sprinkle with parsley. Serve.

Recipe Notes

This soup goes heavy on the veggies and light on the broth. Add more broth if you like.

Nutrition Facts
Easy Summer Vegetable Soup
Amount Per Serving
Calories 190 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.8g4%
Sodium 672mg28%
Potassium 735mg21%
Carbohydrates 27g9%
Fiber 5.3g21%
Sugar 7.1g8%
Protein 7.5g15%
Calcium 50mg5%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.