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Rustic Vegetable Soup

Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.

  • Servings: 4
Rustic Vegetable Soup

Source: The Martha Stewart Show, January 2011


  • 1 tablespoon extra-virgin olive oil
  • 1/2 small yellow onion, diced small (1/2 cup)
  • 2 medium carrots, diced medium (1 cup)
  • 1/2 small green cabbage, core removed, diced large (2 1/2 cups)
  • 2 1/4 cups Marinara Sauce (about 1/2 recipe)
  • 3 1/2 cups reduced-sodium chicken broth
  • Coarse salt and ground pepper
  • 1 medium zucchini, diced large (1 1/2 cups)
  • 1 can (15.5 ounces) cannellini beans, drained and rinsed
  • Freshly grated Parmesan cheese, for serving (optional)


  1. In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.


Reviews (1)

  • poboxmoe 4 Feb, 2011

    This was delicious and very easy to make.

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