Italian Vegetable Soup Recipe Easy and Delicious Ideas

Italian vegetable soup is a comforting, hearty dish that brings the vibrant flavors of Italy right to your kitchen. Bursting with fresh vegetables, aromatic herbs, and a rich tomato base, this soup is perfect for chilly evenings or whenever you crave a nutritious, filling meal.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and adaptable, making it easy to customize with your favorite seasonal veggies or pantry staples. It’s also a wonderful way to sneak in a variety of vegetables for the whole family.

Plus, it pairs wonderfully with crusty bread or a light salad for a complete meal. Get ready to enjoy a bowl of wholesome goodness that’s as delicious as it is healthy!

Why You’ll Love This Recipe

This Italian vegetable soup recipe is a classic that combines simplicity with bold flavors. You’ll love how the fresh vegetables meld together with fragrant garlic, herbs like basil and oregano, and a touch of red pepper flakes for a subtle kick.

It’s naturally vegan and gluten-free, making it suitable for many dietary preferences. The soup is also incredibly versatile—you can use whatever vegetables you have on hand, making it perfect for using up leftovers or seasonal produce.

Additionally, it’s a one-pot meal that’s easy to prepare and keeps well, so you can enjoy leftovers or meal prep for the week. If you’re looking for a heartwarming, healthy soup that fits into any lifestyle, this is the recipe to try.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red chili flakes (optional)
• 1 bay leaf
• Salt and black pepper, to taste
• 1 cup cooked cannellini beans (optional for added protein)
• 2 cups fresh spinach, roughly chopped
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese or vegan cheese (optional, for serving)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle (for serving)
• Optional: Immersion blender (if you prefer a creamier texture)

Instructions

1. Heat the olive oil in your large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, until it becomes translucent and fragrant.
2. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
3. Stir in the carrots and celery, cooking for 5-7 minutes until they soften slightly. This builds the base flavor of the soup.
4. Add the zucchini, red bell pepper, and green beans. Cook for another 5 minutes, stirring occasionally, to allow the vegetables to start releasing their flavors.
5. Pour in the diced tomatoes with their juice and the vegetable broth. Stir to combine all ingredients well.
6. Add the dried oregano, dried basil, red chili flakes (if using), bay leaf, salt, and pepper. Stir and bring the soup to a boil over high heat.
7. Once boiling, reduce the heat to low and let the soup simmer, uncovered, for about 25-30 minutes. This allows all the flavors to meld beautifully.
8. If using cannellini beans, add them to the pot about 10 minutes before simmering ends to heat through.
9. In the last 5 minutes of cooking, stir in the fresh spinach until it wilts and becomes tender.
10. Remove the bay leaf and adjust the seasoning with more salt or pepper if needed.
11. Ladle the soup into bowls and garnish with chopped fresh parsley. Add grated Parmesan or vegan cheese if desired.

Tips & Variations

“Feel free to swap or add vegetables based on what’s in season or your personal preference. Kale, potatoes, peas, or even corn can be wonderful additions!”

Make it heartier: Add cooked pasta or grains like quinoa or barley to the soup for more substance. You can also top with toasted bread or croutons for extra texture.

Spice it up: Increase the red chili flakes or add a splash of hot sauce for a bolder flavor.

Use fresh herbs: If you have fresh basil, thyme, or rosemary, add them towards the end of cooking to enhance the aroma.

Blend for creaminess: For a creamier texture without cream, use an immersion blender to puree part of the soup before serving.

Make it in a slow cooker: Sauté the onions and garlic first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Nutrition Facts

Serving Suggestions

This Italian vegetable soup is delightful on its own, but pairing it with the right sides can elevate your meal.

• Serve with crusty garlic bread or a warm baguette to soak up the flavorful broth.
• Pair with a fresh green salad, such as a simple arugula and lemon vinaigrette salad, for a light contrast.
• For a heartier meal, add a scoop of cooked grains or pasta directly into the soup or alongside it.
• Drizzle a bit of extra virgin olive oil or sprinkle with vegan Parmesan for added richness.

Conclusion

Italian vegetable soup is a timeless dish that brings warmth and nourishment with every spoonful. Its vibrant medley of fresh vegetables, infused with aromatic herbs and a rich tomato broth, makes it a versatile and satisfying meal suitable for any season.

This recipe’s adaptability means you can easily tailor it to your preferences or whatever you have on hand, making it an excellent choice for busy weeknights or cozy weekends. Plus, it’s packed with nutrients, fiber, and flavor, supporting a healthy lifestyle without compromising on taste.

If you enjoyed this recipe, be sure to explore other delicious options like A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for more inspiration.

Happy cooking and buon appetito!

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