Chunky Italian Soup
Warm up with a comforting bowl of Chunky Italian Soup, a vibrant medley of wholesome vegetables, hearty cannellini beans, and tender ditalini pasta simmered in a rich tomato broth. Perfect for busy weeknights, this one-pot recipe is packed with nutritious ingredients like kale, zucchini, and carrots, and infused with the fragrant flavors of oregano, basil, and optional chili flakes for a subtle kick. Ready in just 50 minutes, this satisfying Italian-inspired soup strikes the perfect balance of flavor and texture, making it a family favorite. Serve it piping hot with a sprinkle of Parmesan cheese and fresh parsley for a cozy, restaurant-quality meal that’s as nourishing as it is delicious. Perfect for meal prep, this vegetarian soup is easily customizable and brimming with feel-good ingredients.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 4 garlic cloves, minced
- 1 medium zucchini, diced
- 28 ounces canned diced tomatoes
- 6 cups low-sodium vegetable broth
- 15 ounces canned cannellini beans, rinsed and drained
- 1 cup uncooked ditalini pasta
- 2 cups chopped kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup grated Parmesan cheese (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini to the pot and cook for 2-3 minutes, stirring occasionally.
Pour in the canned diced tomatoes (with their juice) and vegetable broth. Stir to combine.
Add the cannellini beans, dried oregano, dried basil, red chili flakes (if using), salt, and black pepper.
Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes.
Add the uncooked ditalini pasta and cook for 8-10 minutes, or until the pasta is al dente.
Stir in the chopped kale and let it cook for an additional 2-3 minutes, until wilted.
Taste and adjust the seasoning if needed.
Serve hot, garnished with grated Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 9.4 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
