Italian Country Soup
Warm your soul with a hearty bowl of Italian Country Soup, a rustic and wholesome dish brimming with the vibrant flavors of traditional Italian cuisine. Packed with nutrient-rich kale, creamy cannellini beans, tender gold potatoes, and a medley of aromatic veggies, this comforting soup is simmered in a savory vegetable broth infused with oregano, thyme, and a hint of chili flakes for subtle heat. Ready in just an hour, this one-pot meal is perfect for weeknight dinners or cozy gatherings. Serve it with a sprinkle of parmigiano-reggiano cheese and crusty bread for a truly satisfying experience. Whether you're craving a healthy vegetarian option or simply seeking a cozy seasonal dish, this Italian classic is sure to become a household favorite!
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Recipe Information
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes, canned
- 6 cups vegetable broth
- 3 cups small gold potatoes, cubed
- 15 ounces cannellini beans, canned (rinsed and drained)
- 4 cups kale, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cups parmigiano-reggiano cheese, grated (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the canned diced tomatoes (with their juice) to the pot and stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Add the cubed potatoes, cannellini beans, oregano, thyme, red pepper flakes, salt, and black pepper. Lower the heat to a simmer and cook for 20-25 minutes, or until the potatoes are tender.
Stir in the chopped kale and let it cook for an additional 5-7 minutes until wilted.
Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley.
If desired, sprinkle grated parmigiano-reggiano cheese on top before serving.
Serve hot with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 7965 mg | 346% | |
| Total Carbohydrate | 354.5 g | 129% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 52.8 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1841 mg | 142% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 10194 mg | 217% | |
*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.
