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!
- 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 ½ cups fresh corn kernels (can sub frozen)
- 1 ½ cups fresh green beans, cut into 1-inch pieces
- 1 ½ cups chopped zucchini (about 1 medium zucchini)
- Salt and pepper to taste
- Fresh parsley, for serving (optional)
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Coat the bottom of a large pot with olive oil and place it over medium heat.
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When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent.
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Add the garlic and continue to sauté for about 1 minute more, until very fragrant.
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Stir in the wine, rosemary, and thyme. Raise the heat and bring the liquid to a simmer.
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Lower the heat and allow the liquid to simmer for about 4 minutes, until reduced by about half.
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Stir in the tomatoes, tomato paste, broth, potatoes and corn. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
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Stir in the green beans and allow the mixture to continue simmering for 5 minutes.
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Stir in the zucchini and allow the mixture to simmer for about 5 minutes more, until the veggies are tender.
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Remove the pot from heat and season with salt and pepper to taste.
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Ladle into bowls and sprinkle with parsley. Serve.
This soup goes heavy on the veggies and light on the broth. Add more broth if you like.