Hearty and full of vibrant veggies, this Italian Vegetable Soup is great as a starter or the whole meal itself!
Do you ever have decision fatigue by the end of the week or even after a long day that figuring out what to make for dinner feels harder than climbing a mountain? It used to happen to me a lot, so I’ve learned to keep a few recipes on deck that are quick, easy, and don’t require a lot of fuss. This Italian vegetable soup is one of my trusty standbys. First of all, it’s a one-pot wonder (hooray for having to wash fewer dishes after dinner). Second, it’s ready in under an hour. And because it’s chock-full of veggies and beans, it’s also super nourishing and delicious.
As the name suggests, it has a decidedly Italian flavor, thanks to the tomatoes, basil, and oregano. But it’s the medley of vegetables that give it an incredible earthiness and savory taste. This recipe also includes cannellini beans, adding a wonderful heartiness that meat eaters and vegetarians alike would find filling and satisfying. I’d liken eating a bowl of this soup to curling up under a warm blanket—it’s just so cozy and comforting.
Best of all, it’s super affordable to make, since it consists primarily of inexpensive vegetables and only a minimal amount of pantry items. Plus, it’s easy to stretch a big pot of soup to feed multiple people, either as a starter or entrée. The next time you’re struggling with what to make for dinner, give this soup a try. And keep the recipe handy, as once you try it, you’ll definitely want to make it on repeat.
Is This Italian Vegetable Soup Healthy?
With such a wide variety of vegetables, this soup is a good source of nutrients like vitamin A, vitamin C, and folate. Since it relies on beans instead of meat for heartiness, it’s rich in fiber. By using low-sodium broth, it also cuts down on salt. In addition, this recipe is gluten-free, and if you swap out the Parmesan cheese garnish for nutritional yeast, this soup is vegan-friendly as well. Also, if you wanted to lower the carb count, you could simply omit the beans.
Is Italian Vegetable Soup The Same As Minestrone?
Italian vegetable soup is a broader term for a thick, hearty soup that includes a variety of vegetables. Meanwhile, minestrone is a specific Italian word that means “big soup,” referring to the large assortment of veggies. They both generally include many of the same ingredients, but minestrone soup also sometimes contains pasta or rice.
Minestrone soup is widely enjoyed throughout Italy and is a common menu item in restaurants as a first course or primo. The dish was initially conceived as a means of using up leftover ingredients from previous meals to avoid waste. However, since it’s such a cheap and filling dish, in addition to being tasty, it quickly gained traction as an option for everyday meals.
How Do I Store Leftovers?
Any leftover soup can be refrigerated in an airtight container after it has completely cooled. It will stay good for up to 4 days. You can also choose to freeze the soup for up to 3 months. Divide the soup into individual freezer bags or airtight containers, leaving enough space at the top for expansion. To reheat, you can either place the soup in the fridge to thaw overnight or reheat it straight from frozen on the stovetop over low-medium heat.
Serving Suggestions
Of course, there’s nothing better than a nice hunk of crusty bread or a generous handful of Seasoned Oyster Crackers to go with a big bowl of this soup. But if you’re looking to enjoy your soup as a side dish, either this Avocado Grilled Cheese or this Chicken Pesto Sandwich would be great complements. Soup and salad also pair very well together, and both this Olive Garden Salad and Caprese Salad go brilliantly with this soup.
If you love this soup, there are plenty more soup recipes you can try out next. This recipe for the Best Minestrone Soup has a slightly similar flavor profile. On the other hand, if you’re looking for something creamier and a bit more decadent, try this Mushroom-Leek Soup. If you’re craving a soup that has meat in it, this Beef Barley Soup is sure to be a hit.
Ingredients
- 2 tablespoons olive oil
- 1 medium, yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 medium zucchini diced
- 1 cup chopped green beans
- 1 can cannellini beans (15 ounces) drained and rinsed
- 1 can diced tomatoes (14.5 ounces) with juices
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt more to taste
- 1/4 teaspoon freshly ground black pepper more to taste
- 2 cups baby spinach leaves
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the garlic, zucchini, and green beans, and cook for another 3 minutes until fragrant.
- Add the cannellini beans, diced tomatoes with their juices, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes. Adjust the seasoning with additional salt and pepper if needed.
- Serve hot, garnished with grated Parmesan cheese, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment