Hearty Italian Vegetable Soup Recipe

There's something incredibly comforting about a warm bowl of Italian Vegetable Soup, especially when it's filled with vibrant, fresh vegetables and aromatic herbs. This soup has been a favorite in Italian kitchens for generations, and it's not hard to see why. Whether you're looking for a nutritious meal to keep you warm in the winter or a light yet satisfying dish for a summer evening, this Italian Vegetable Soup is the perfect choice.

What makes this recipe so special is its simplicity. With wholesome ingredients like zucchini, tomatoes, beans, and a rich broth, it's a dish that brings out the natural flavors of each vegetable. Plus, it's versatile—perfect for using up any vegetables you have on hand. This soup is not only delicious but also incredibly healthy, making it an ideal option for those looking to enjoy a nutritious, plant-based meal.

Why You’ll Love This Recipe

This Italian Vegetable Soup is not just a bowl of comfort; it's a celebration of fresh, seasonal ingredients. Here are a few reasons why you'll love this recipe:

• Healthy and nutritious: Packed with vegetables, this soup is high in vitamins, minerals, and fiber, making it both nourishing and satisfying.
• Easy to make: With just a few simple steps, you can have a pot of flavorful soup ready in under an hour.
• Customizable: Don’t have zucchini? Swap it out for bell peppers. Want to add some protein? Throw in some cooked chicken or sausage.
• Perfect for meal prep: This soup stores well and can be made in large batches, making it great for meal prep or leftovers throughout the week.

Ingredients for Italian Vegetable Soup

This recipe uses a variety of fresh, easy-to-find ingredients. Here’s what you’ll need:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 zucchinis, diced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil and grated parmesan cheese for garnish

Step-by-Step Instructions

Step 1: Sauté the Vegetables

Start by heating olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté the vegetables for about 5 minutes, or until they begin to soften.

Step 2: Add Garlic and Zucchini

Next, stir in the minced garlic and diced zucchini. Cook for another 2-3 minutes, allowing the garlic to become fragrant and the zucchini to soften slightly.

Step 3: Add Tomatoes, Beans, and Broth

Pour in the diced tomatoes (with their juices), cannellini beans, and vegetable broth. Stir in the dried oregano, dried basil, and crushed red pepper flakes if you like a bit of heat. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.

Step 4: Taste and Adjust Seasoning

After the soup has simmered, taste and adjust the seasoning if needed. If you want the soup to be thicker, you can mash some of the beans or vegetables with a spoon to create a heartier texture.

Step 5: Serve and Garnish

Ladle the soup into bowls and garnish with fresh basil leaves and a sprinkle of grated parmesan cheese. Serve with crusty bread or garlic toast for a complete meal.

Cooking Time and Servings

• Preparation Time: 10 minutes
• Cooking Time: 35 minutes
• Total Time: 45 minutes
• Serving Size: 4-6 servings

Serving Suggestions

This Italian Vegetable Soup is hearty enough to be a meal on its own, but it pairs beautifully with a variety of sides. Serve it with a simple green salad, crusty Italian bread, or garlic toast for a complete, well-rounded meal. For an extra dose of protein, you could also add some grilled chicken or sausage on the side.

Storage and Reheating

This soup stores incredibly well, making it perfect for meal prep. To store leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, warm the soup in a pot over medium heat, stirring occasionally until heated through. If frozen, thaw the soup in the refrigerator overnight before reheating.

Frequently Asked Questions (FAQs)

Can I Use Different Vegetables?

Absolutely! One of the great things about this Italian Vegetable Soup is its versatility. Feel free to swap out any vegetables based on what you have on hand. Bell peppers, spinach, kale, or potatoes would all make great additions.

How Can I Make This Soup Gluten-Free?

To make this soup gluten-free, simply ensure that the vegetable broth you use is labeled gluten-free. Most of the ingredients are naturally gluten-free, making it easy to enjoy this soup without any dietary concerns.

Can I Make This Soup Ahead of Time?

Yes! This soup is ideal for making ahead of time. In fact, the flavors tend to deepen and develop after sitting for a day or two. Prepare the soup and store it in the refrigerator until you're ready to serve. Just reheat and enjoy!

Is Italian Vegetable Soup Vegan?

This recipe is naturally vegan as long as you use vegetable broth and omit the parmesan cheese or replace it with a vegan alternative.

Conclusion

Hearty, flavorful, and packed with nutritious ingredients, this Italian Vegetable Soup is a must-try for anyone who loves fresh, wholesome meals. It’s a dish that’s perfect for any occasion—whether you're looking for a comforting dinner on a cold winter night or a light, healthy meal in the warmer months. Try this recipe out, and don’t forget to share your results in the comments below!