This hearty vegetable soup starts with a classic base of onion, carrots, and celery softened in olive oil, then deepened with garlic and tomato paste cooked until sweet and rich. Diced tomatoes, cannellini beans, and small gluten free pasta shapes bulk it up into a satisfying, ladle-worthy bowl, while zucchini and baby spinach add fresh color and texture right at the end. Dried oregano, basil, and thyme bring warm, herby flavor throughout, so the seasoning can be built entirely to your own taste as it simmers. Because the flavor comes together from real vegetables, herbs, and a slow-simmered tomato base rather than from any packaged seasoning blend, it's easy to control exactly how much goes into the pot. That makes it a genuinely solid option for anyone watching their sodium closely. Finished with fresh basil and a bit of grated Parmesan if you like, it's a cozy, spoonable dinner that reheats beautifully for lunch the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
