Italian Vegetable Soup Recipe – Italian Special
Italian Vegetable Soup is a wholesome, comforting dish filled with seasonal vegetables, beans and herbs that bring the rustic flavors of Italy right to your bowl. Loaded with carrots, celery, zucchini, green beans, tomatoes, and cannellini beans, this soup is simple yet deeply flavorful. Whether you’re craving a light lunch or a cozy dinner, it pairs beautifully with crusty bread and topped with grated Parmesan for extra depth. Flexible and forgiving, it can be adapted to whatever vegetables you have on hand.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Italian Vegetable Soup Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- Salt and pepper, to taste
- 2 cups fresh spinach or kale
- 1/2 cup small pasta (optional)
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (optional)
Sauté Vegetables:
Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrots, and celery. Cook for 5–7 minutes, until softened.
Add Remaining Ingredients:
Stir in zucchini, green beans, diced tomatoes, and broth.
Add beans, herbs (oregano, basil, thyme), and season with salt and pepper.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until vegetables are tender.
Add Greens & Pasta:
Stir in spinach or kale and pasta (if using). Simmer another 7–10 minutes, or until pasta is cooked and greens are wilted.
Serve:
Ladle into bowls and top with fresh parsley or basil.
Garnish with grated Parmesan, if desired.
Garnish with grated Parmesan, if desired.
Serve hot with crusty Italian bread.
Recipe Notes :
Vegetable Substitutions: Swap in potatoes, peas, or cabbage when zucchini or green beans are out of season.
Bean Choices: Cannellini beans are classic; you may also use chickpeas, kidney beans, or navy beans.
Pasta Timing: If adding pasta, cook separately and stir in just before serving to avoid it absorbing too much broth.
Vegan Variation: Use vegetable broth and omit the Parmesan to make this soup fully plant-based.
Storage Tips: Store leftovers in the fridge; flavors often deepen overnight. Reheat gently and add fresh greens or herbs before serving.
