Rustic Vegetable Soup


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


  • 1 tablespoon extra-virgin olive oil

  • ½ small yellow onion, diced small (½ cup)

  • 2 medium carrots, diced medium (1 cup)

  • ½ small green cabbage, core removed, diced large (2 ½ cups)

  • 2 ¼ cups Marinara Sauce (about ½ recipe)

  • 3 ½ cups reduced-sodium chicken broth

  • Coarse salt and ground pepper

  • 1 medium zucchini, diced large (1 ½ 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.

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