Ready in just 40 minutes, this delicious vegan soup is naturally gluten-free. And this tasty recipe is low in calories while high in flavor, heart-healthy nutrients and immunity-boosting antioxidants. Many studies link a diet high in fruits and vegetables to lower risk for heart attacks, strokes, cancer and many other chronic diseases. For a flavor variation, feel free to substitute other fresh summer vegetables of your choice for the ingredients listed below. Also experiment with different herbs to create savory flavors that are sure to make this soup a family favorite. Serves six to eight.

1 tablespoon olive oil
1 large onion, diced
3 garlic cloves, minced
1 cup dry white wine
1 tablespoon of finely chopped fresh thyme (or 1 teaspoon dried)
6 cups vegetable stock
1 cup cherry tomatoes, halved
2 tablespoons tomato paste
1 cup peas
1 cup fresh or frozen corn kernels
1½ cups fresh green beans, ends trimmed and sliced into 1-inch pieces
1 medium zucchini, chopped
Pepper to taste
Chopped fresh herbs of your choice, such as parsley, chives, basil or oregano, for garnish 

Heat olive oil in large pot over medium heat. Add onion and sauté until soft and translucent (about 5 minutes). Add garlic and sauté for one minute, until fragrant. Add wine and rosemary. Increase heat and simmer uncovered until the liquid has reduced by half (about 4 minutes). Reduce heat and add vegetable stock, tomatoes, tomato paste, peas and corn. Simmer over medium heat for 10 minutes, stirring occasionally, Add green beans and simmer for 5 minutes. Stir in zucchini and simmer for 5 minutes more, until vegetables are tender. Remove from heat and season with pepper to taste. Ladle into soup bowls, garnish with fresh herbs — and enjoy! Adapted from and