Italian Harvest Soup
Immerse yourself in the comforting flavors of fall with this hearty Italian Harvest Soup, a wholesome blend of nutrient-packed vegetables, tender beans, and al dente pasta simmered in a fragrant tomato-based broth. Featuring Italian staples like garlic, oregano, and basil, this recipe brings a rustic touch to your table with the addition of fresh kale, zucchini, and cannellini beans for a satisfying, nutrient-dense meal. Ready in just an hour and perfect for meal prep, this one-pot wonder is ideal for cozy weeknight dinners or entertaining guests. Serve with a sprinkle of Parmesan and fresh parsley for a vibrant finishing touch. Whether you're craving a warm bowl of comfort or trying to eat seasonally, this nourishing soup delivers all the flavor and ease you need.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 4 cups kale, roughly chopped
- 1 cup small pasta (like ditalini or small shells)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- grated Parmesan cheese (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
Stir in the minced garlic, zucchini, and red bell pepper. Cook for an additional 3-4 minutes.
Add the dried oregano, dried basil, and crushed red pepper flakes. Stir to coat the vegetables in the spices.
Pour in the canned diced tomatoes (with their juice) and the vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 15 minutes.
Add the cannellini beans and kale to the pot. Stir them into the soup and simmer for another 10 minutes.
Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.
Once the soup has finished simmering, stir in the cooked pasta.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 7324 mg | 318% | |
| Total Carbohydrate | 433.3 g | 158% | |
| Dietary Fiber | 82.2 g | 294% | |
| Total Sugars | 82.6 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1754 mg | 135% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 9783 mg | 208% | |
*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.
