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A steaming bowl of hearty vegetable soup, brimming with colorful vegetables and garnished with fresh herbs.

Hearty Winter Vegetable Soup

This robust and comforting soup is packed with a colorful array of fresh vegetables, aromatic herbs, and a savory broth, making it a perfect meal for chilly days. It's incredibly nourishing, satisfying, and easy to customize.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp olive oil extra virgin
  • 1 large yellow onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots peeled and chopped
  • 4 cloves garlic minced
  • 1 (28 oz) can diced tomatoes undrained
  • 8 cups vegetable broth low sodium
  • 1/2 cup red wine dry (optional, for depth)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary crushed
  • Salt to taste
  • Black pepper freshly ground, to taste
Vegetables & Legumes
  • 2 medium Yukon Gold potatoes peeled and diced (1/2-inch)
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup corn fresh or frozen
  • 1 cup zucchini diced (1/2-inch)
  • 1 cup kale tough stems removed, roughly chopped
  • 1 (15 oz) can cannellini beans rinsed and drained
Finishing
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large Stockpot or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Ladle

Method
 

Preparation
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chopped onion, celery, and carrots. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened.
  2. Stir in minced garlic, dried thyme, and crushed rosemary. Cook for another 1 minute until fragrant.
  3. Pour in the dry red wine (if using) and deglaze the bottom of the pot, scraping up any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
  4. Add the diced tomatoes (undrained), vegetable broth, and bay leaves to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
  5. Stir in the diced potatoes. Continue to simmer, covered, for another 10-15 minutes, or until potatoes are nearly tender.
  6. Add the green beans, corn, zucchini, and rinsed cannellini beans to the soup. Simmer for 5-7 minutes, or until these vegetables are tender-crisp.
  7. Stir in the chopped kale. Cook for 2-3 minutes, just until the kale wilts.
  8. Remove the bay leaves. Taste the soup and season generously with salt and freshly ground black pepper as needed. Ladle the hearty vegetable soup into bowls and garnish with fresh chopped parsley. Serve hot.

Notes

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months.
Variations: Feel free to add other vegetables like bell peppers, mushrooms, or sweet potatoes. For a boost of protein, add cooked shredded chicken or small pasta during the last 10 minutes of cooking. A squeeze of lemon juice at the end can brighten the flavors.
Creamy Option: For a slightly creamier soup, blend about 1-2 cups of the soup (using an immersion blender or carefully transferring to a regular blender) and then return it to the pot.