Italian Vegetable Soup Recipe – Italian Special
Italian Vegetable Soup is a wholesome and hearty dish brimming with the rustic flavors of Italy. Packed with seasonal vegetables, beans, and herbs, this soup is comforting, nourishing, and perfect for chilly evenings or light lunches. It’s a flexible recipe that can be adapted with whatever veggies you have on hand, making it a go-to meal all year round. Whether served with crusty bread or topped with grated Parmesan, it’s a simple and satisfying bowl of goodness.
- 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 Variety : Swap or add vegetables based on season—try potatoes, cabbage, or peas.
Beans : Cannellini beans are classic, but chickpeas or kidney beans work too.
Pasta Tip : Cook pasta separately to avoid it soaking up too much broth if storing leftovers.
Vegan Option : Omit Parmesan and use vegetable broth for a fully plant-based soup.
Make-Ahead : Tastes even better the next day—great for meal prep!
