Italian Vegetable Soup

Italian Vegetable Soup is a delightful dish that brings together the fresh flavors of a variety of vegetables and aromatic herbs. This soup not only warms your soul but also provides a nutritious meal full of vibrant ingredients. It’s perfect for chilly days, offering a comforting bowl that is both satisfying and wholesome. Whether you want a quick dinner option or a meal prep favorite, this Italian Vegetable Soup fits the bill!

4 Reasons Why You’ll Love It

• Packed with Nutrients
• Easy to Make
• Customizable Ingredients
• Perfect for Meal Prep

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 30-60 minutes
• Total Time: 45-75 minutes

Ingredients List:

• 2 tablespoons olive oil
• 1-2 cloves garlic, minced
• 5 cups mixed chopped vegetables (medium to large chopped; suggestions include kale cabbage, carrots, celery, broccoli, and zucchini)
• 3 cups frozen Borlotti beans or Pinto beans
• ¾ cup tomato purée (passata)
• 7-8 cups vegetable broth
• 1 teaspoon basil
• 1 teaspoon oregano
• 1-2 tablespoons fresh parsley, finely chopped
• ½ teaspoon salt
• 1-2 dashes hot pepper flakes (optional)
• 1-1¼ cups small pasta (dried)

How to make Step-by-Step

1. Sauté Garlic: In a large pot, add the olive oil and garlic. Sauté for 1 minute.
2. Add Vegetables and Beans: Add the chopped vegetables, beans, tomato purée, broth, and spices. Stir to combine. (If you are adding greens, do this towards the end of cooking.)
3. Cook the Soup: Bring the mixture to a boil. Then turn the heat down to a simmer for approximately 30-60 minutes or until the beans are tender. (If you are using dried beans, they will take longer to cook. Don’t forget to taste halfway for salt.)
4. Cook Pasta Separately: In a separate pot, cook your pasta in boiling salted water. Once cooked, you can add it to the soup. If saving some soup for later, only add pasta to the portion you will eat to prevent mushiness.
5. Serve: Serve the soup while hot, with a sprinkle of parmesan cheese if desired. Enjoy!

Serving Suggestions

This soup is delicious on its own or served with crusty bread. A fresh salad on the side can add a nice touch!

Storage Tips

• Store in an airtight container in the refrigerator for up to 4 days.
• Freeze portions in zip-lock freezer bags for up to 3 months.
• Reheat on the stovetop or microwave until warmed through.
• Avoid adding pasta to the entire batch for longer storage.

Tips for Success

• Use whatever vegetables you have on hand.
• Don’t skip the herbs; they add essential flavor.
• Adjust seasonings to your taste preference.
• Cook pasta separately to maintain its texture.

Variations to Try

• Add different beans like chickpeas or lentils.
• Incorporate more greens such as spinach or Swiss chard.
• Top with fresh basil or a dollop of pesto for extra flavor.

FAQs

1. 
   

   Can I make it vegetarian?
   Yes, just ensure your broth is vegetable-based.

2. 
   

   How do I make it gluten-free?
   Substitute the pasta with gluten-free options or omit it entirely.

3. 
   

   Can I use canned beans instead of frozen?
   Yes, canned beans can be used; just add them towards the end of cooking.

4. 
   

   What can I serve with this soup?
   It pairs well with a side of garlic bread or mixed greens.

Closing Notes

Italian Vegetable Soup is not only simple to make but also allows for endless customization. You can enjoy it as a hearty meal or a light snack. With various vegetables and herbs, every bowl is a taste of freshness. This dish is sure to become a staple in your kitchen, bringing comfort and delight with every spoonful!

Italian Vegetable Soup

Emily Adams

A delightful and nutritious soup packed with fresh vegetables and aromatic herbs, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 6 servings

Calories 300 kcal

Ingredients

  

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For the Soup Base

• 2 tablespoons olive oil
• 1-2 cloves garlic, minced
• 5 cups mixed chopped vegetables (medium to large; suggestions include kale, cabbage, carrots, celery, broccoli, and zucchini)
• 3 cups frozen Borlotti beans or Pinto beans
• ¾ cup tomato purée (passata)
• 7-8 cups vegetable broth Ensure broth is vegetable-based for vegetarian option.

Spices and Seasonings

• 1 teaspoon basil
• 1 teaspoon oregano
• 1-2 tablespoons fresh parsley, finely chopped
• ½ teaspoon salt
• 1-2 dashes hot pepper flakes (optional) For an extra kick.
• 1-1¼ cups small pasta (dried) Cook separately.

Instructions

 

Preparation

• In a large pot, add the olive oil and garlic. Sauté for 1 minute.
• Add the chopped vegetables, beans, tomato purée, broth, and spices. Stir to combine.

Cooking

• Bring the mixture to a boil. Then turn the heat down to a simmer for approximately 30-60 minutes or until the beans are tender.
• In a separate pot, cook your pasta in boiling salted water. Once cooked, you can add it to the soup.

Serving

• Serve the soup while hot, with a sprinkle of parmesan cheese if desired.

Notes

This soup is delicious on its own or served with crusty bread. Store in an airtight container in the refrigerator for up to 4 days, or freeze portions for up to 3 months. Reheat on the stovetop or microwave until warmed through.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1.5gSodium: 800mgFiber: 10gSugar: 5g

Keyword Comfort Food, Healthy Soup, Meal Prep, Nutritious Dish, Vegetable Soup

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