Description
This kid-friendly garden vegetable soup is perfect for busy parents. It’s easy to make, nutritious, and designed to appeal to even picky eaters.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup small pasta (like ditalini or small shells)
- Salt and pepper to taste
- Optional: sprinkle of Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes.
- Stir in diced zucchini and green beans. Cook for another 3-5 minutes.
- Pour in vegetable broth and diced tomatoes (with their liquid). Bring the soup to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until vegetables are tender.
- Add the small pasta to the pot. Cook according to package directions, usually 7-10 minutes, or until pasta is al dente.
- Season with salt and pepper to taste.
- Serve warm, optionally topped with a sprinkle of Parmesan cheese.
Notes
- For a smoother soup, you can use an immersion blender to partially blend the soup after cooking the vegetables, before adding pasta. This is great for kids who prefer less texture.
- Feel free to swap in other kid-friendly vegetables like corn or peas.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg