Description

Busy Day Soup is a hearty and nutritious vegetable-packed soup that’s perfect for quick weeknight meals. Combining fresh vegetables, beans, and optional pasta in a flavorful broth, this soup offers warmth, comfort, and balanced nutrition in under an hour.

Ingredients

Scale

Vegetables

1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 bell pepper, diced
2 cups fresh spinach or kale

Liquids and Broth

1 tablespoon olive oil
1 can (15 oz) diced tomatoes, with juices
4 cups vegetable or chicken broth

Protein and Add-ins

1 can (15 oz) chickpeas or white beans, drained and rinsed
1/2 cup small pasta (like macaroni or orzo) (Optional)

Seasonings

1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Heat oil and sauté onion: Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 2-3 minutes until translucent.
Add garlic and vegetables: Add the minced garlic, diced carrots, celery, and bell pepper. Stir well and cook for another 5 minutes, until the vegetables start to soften.
Add liquids and seasonings: Stir in the diced tomatoes with their juices, vegetable or chicken broth, chickpeas, oregano, thyme, salt, and pepper. Add small pasta now if using.
Simmer the soup: Increase heat to bring the soup to a gentle boil. Once boiling, reduce heat to a simmer and cook for 10 minutes or until vegetables and pasta are tender.
Add greens: Stir in the fresh spinach or kale and cook for another 2 minutes until wilted.
Adjust seasoning and serve: Taste and adjust seasoning if necessary. Serve hot, optionally with crusty bread.
Optional flavor enhancers: For richer flavor, add a splash of soy sauce or vinegar before serving.

Notes

Use vegetable broth to keep the soup vegetarian or chicken broth if preferred.
Small pasta is optional; omit for a gluten-free version or use gluten-free pasta.
Add a splash of lemon juice or vinegar to brighten flavors.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze leftovers for up to 2 months; omit pasta if freezing to avoid mushiness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Sautéing and Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (about 240 ml)
Calories: 180
Sugar: 6 g
Sodium: 480 mg
Fat: 4.5 g
Saturated Fat: 0.6 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: busy day soup, vegetable soup, quick soup, chickpea soup, healthy soup, easy weeknight dinner, vegetable bean soup