This hearty, vegetable-packed soup builds layers of flavor from a slow sauté of onion, carrot, and celery, deepened with garlic and tomato paste before simmering in a rich tomato-broth base. Cannellini beans add creamy substance while zucchini, green beans, and hearty kale bring color, texture, and a garden-fresh bite to every spoonful. A swirl of bright basil pesto finished right into each bowl takes the whole pot from comforting to genuinely craveable, with fresh herbal notes cutting through the savory broth. Grated Parmesan on top is a nice finishing touch if you want extra richness. It's the kind of soup that tastes even better the next day, making it a great make-ahead option for a gluten free rotation. Ladle it into deep bowls and let the pesto melt in for the best combination of comfort and flavor.
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 8 minutes.
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 2 minutes. 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)
