A healthy bowl of warm, comforting vegetable soup that is full of flavor! I stir in arugula pesto right at the end for the perfect finish. This recipe is gluten-free, and grain-free. It can also be made vegetarian, vegan, and Paleo (see recipe notes!).Soup has been my go-to for lunch and dinner lately – it’s just so darn cold out all the time! I love a steaming bowl of soup to warm up. Plus, it’s a great way to add more vegetables to your diet. This recipe is full of vegetables but definitely doesn’t skimp on flavor. I stir in a homemade arugula pesto right at the end, which really takes this vegetable soup from average to amazing!
I made a huge pot of this last week to have around for quick lunches and dinners and then froze some too. I love having soup in my freezer – you can bet there is at least 2 different kinds in there at all times. Whenever I’m in a pinch and can’t decide what to eat, I can always count on having a delicious and healthy soup on hand.
The only time consuming part of this soup is chopping up all of the vegetables. I enjoy chopping – I find it to be therapeutic and great way to unwind! This soup comes together pretty fast, but can easily be made ahead. Like all soups and stews, it just get better as it sits.
I used a healthy mix of onions, carrots, celery, sweet potato, green beans, tomatoes, and swiss chard. However, you can add whatever your favorite vegetables are. Heck, you could even use this soup as a “clean out your fridge” recipe. Whatever you have leftover and want to use up, go ahead and throw it in!
The vegetables really meld together and add great flavor to the broth, but to amp things up even more I add in fresh rosemary and garlic for great flavor. After 30 minutes of simmering the soup is ready! Well, not until you stir in the pesto. I used an arugula pesto because that’s what I happened to have in my fridge. You can use basil pesto, too. If you’d like to try the arugula pesto, simply follow my perfect pesto recipe but swap out the basil for arugula.
I found myself eating a small bowl of this soup for a snack – it’s that good! Plus it’s super healthy and can easily be tweaked to fit your diet. Check my recipe notes to see how to make it vegetarian, vegan, or paleo!
If you’re a fan of slow cooker soups, you could easily adapt this one for the slow cooker. I’d give everything a little sauté for flavor and then toss it all in your slow cooker, set it to low and let it go for a few hours until the flavors meld and the veggies are tender. Stir in the pesto when you’re ready to eat. Easy, right?
No matter how you make it, it will be a big hit!
- 2 Tablespoons Extra Light Olive Oil
- 1 Small Onion, chopped
- 2 Carrots, peeled and sliced into small rounds
- 1 Stalk Celery, chopped
- 1 Sweet Potato, peeled and cut into cubes
- 1 Cup Haricot Vert (thin cut green beans), cut into bite sized pieces
- 2 Garlic Cloves, finely minced
- 1 Sprig Fresh Rosemary
- Kosher Salt and Freshly Ground Black Pepper
- 1 Bunch Swiss Chard, leaves and stems thinly sliced
- 1 Cup Canned or Fresh Diced Tomatoes
- 6 Cups Chicken Broth, or vegetable broth for vegetarian/vegan
- ¼ Cup Arugula Pesto, or basil pesto*
- Freshly Grated Parmesan Cheese, for topping, optional
- Heat the olive oil over medium-high heat in a large soup pot. Add in the onions, carrots, and celery. Cook the mixture for 2-3 minutes or until the vegetables just start to soften.
- Add in the sweet potato, green beans, garlic, and rosemary spring. Continue cooking the vegetables for 8 minutes. Season the mixture generously with salt and pepper.
- Stir in the swiss chard and allow it to wilt slightly – about 2-3 minutes. Stir in the tomatoes and cook for 1 minute longer.
- Pour in the chicken broth and stir well. Bring the soup to a simmer and allow it cook for 30 minutes or until the vegetables are fork tender. Stir in the pesto.
- Ladle the soup into bowls and top with parmesan cheese if desired.
- *To make an arugula pesto, follow my perfect pesto recipe and swap out the basil for arugula.
- *To make this soup paleo make the pesto without cheese.
- *For vegan, use vegetable broth and make the pesto without cheese.