Hearty Italian Vegetable Soup (Printable)

Italian vegetable soup with pasta, beans, tomatoes, and aromatic herbs. Comforting and wholesome in 50 minutes.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, cut into 1-inch pieces
08 - 1 cup baby spinach or chopped kale

→ Base & Liquids

09 - 1 can (14 ounces) diced tomatoes
10 - 6 cups vegetable broth
11 - 2 tablespoons tomato paste

→ Pasta & Beans

12 - 3/4 cup small pasta, such as ditalini or elbow
13 - 1 can (15 ounces) cannellini or kidney beans, drained and rinsed

→ Herbs & Seasonings

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried thyme
17 - 1 bay leaf
18 - Salt and freshly ground black pepper, to taste
19 - 2 tablespoons chopped fresh parsley, plus more for garnish

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 to 4 minutes, stirring occasionally.
03 - Add diced tomatoes, tomato paste, vegetable broth, oregano, basil, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
04 - Add pasta and drained beans to the pot. Cook for 10 minutes or until pasta reaches al dente texture.
05 - Stir in spinach or kale and fresh parsley. Simmer for 2 to 3 minutes until greens are completely wilted.
06 - Remove bay leaf. Taste and adjust seasoning with salt and black pepper as needed. Ladle into bowls, garnish with additional fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • It transforms ordinary pantry staples into something that tastes like youve been simmering it all day.
  • Every spoonful is different, packed with tender vegetables, creamy beans, and perfectly cooked pasta.
  • It freezes beautifully and actually tastes better the next day when all the flavors have married together.
  • You can adapt it to whatever vegetables are in season or hiding in your crisper drawer.
02 -
  • Do not add the pasta too early or it will soak up all the broth and turn mushy, leaving you with vegetable stew instead of soup.
  • If you plan to freeze leftovers, cook the pasta separately and add it only to the portions you are serving that day.
  • Taste and adjust the seasoning at the very end because the broth reduces as it simmers and the saltiness concentrates.
03 -
  • Let the soup rest for 10 minutes after cooking so the flavors settle and the pasta finishes absorbing just enough broth.
  • If the soup tastes flat, add a pinch of red pepper flakes or a splash of red wine vinegar to wake up all the flavors.
  • Chop your vegetables into uniform pieces so they cook evenly and every spoonful has a balanced mix of textures.
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