Hearty Italian Soup
Dive into a bowl of comforting warmth with this Hearty Italian Soup, a wholesome recipe brimming with bold Mediterranean flavors and nutrient-packed ingredients. Perfect for cozy dinners or meal prep, this one-pot wonder features a medley of sautéed vegetables, creamy cannellini beans, and tender pasta simmered in a fragrant tomato-based broth infused with oregano, basil, and a hint of garlic. Fresh zucchini and spinach add a vibrant touch, while a sprinkle of Parmesan cheese and fresh parsley take it to the next level. Simple yet satisfying, this soup is ready in under an hour and pairs beautifully with crusty bread for a truly comforting Italian-inspired meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces, drained and rinsed cannellini beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 cup small pasta (e.g., ditalini or elbow)
- 1 medium, diced zucchini
- 2 cups, fresh spinach
- 0.25 cup, grated (optional) parmesan cheese
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the canned diced tomatoes (with their juice) and the vegetable broth.
Add the cannellini beans, dried oregano, dried basil, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Add the pasta to the pot and cook for 8 minutes, stirring occasionally so it doesn’t stick to the bottom.
Stir in the diced zucchini and cook for an additional 5 minutes, or until tender.
Add the fresh spinach and stir until it wilts, about 1-2 minutes.
Season with salt and black pepper to taste, and remove the bay leaf.
Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley, if desired.
Serve hot with crusty bread or breadsticks for an extra comforting meal.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 9940 mg | 432% | |
| Total Carbohydrate | 286.9 g | 104% | |
| Dietary Fiber | 58.2 g | 208% | |
| Total Sugars | 68.3 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1054 mg | 81% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 7232 mg | 154% | |
*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.
