A hearty pot of vegetables and beans simmers together here — onion, carrots, and celery form the aromatic base, deepened with garlic and tomato paste before diced tomatoes and vegetable broth turn it into a rich, savory broth. Cannellini beans add creamy substance while zucchini, green beans, and kale bring color and bite, and a scoop of small pasta makes every spoonful feel satisfying and complete. A swirl of basil pesto stirred in at the end gives each bowl a bright, herby lift that ties the whole pot together. It's the kind of low-effort, one-pot soup that tastes like it simmered all day, and it's a genuinely solid pick for a plant-based table. Ladle it up with crusty bread on the side and you've got a full, cozy meal that happens to fit a vegan lifestyle without any fuss.
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)
