Italian Harvest Vegetable Soup
Bursting with the vibrant flavors of fresh produce and Italian spices, this Italian Harvest Vegetable Soup is a hearty, wholesome dish perfect for cooler weather. Packed with nutrient-dense vegetables like zucchini, kale, and carrots, along with protein-rich cannellini beans, it’s a fantastic way to enjoy a plant-forward meal. The soup’s base—infused with fire-roasted tomatoes, garlic, and classic Italian seasoning—delivers a comforting depth of flavor that everyone will love. Ready in just an hour, this one-pot dish is as easy to make as it is delicious, making it ideal for meal prep or weeknight dinners. Serve it hot with a sprinkle of fresh parsley and Parmesan cheese for an authentic finishing touch. Perfect for vegetarians, this recipe is a must-try for anyone craving comforting, healthy Italian-inspired cuisine!
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Recipe Information
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 14.5 oz can fire-roasted diced tomatoes, canned
- 6 cups vegetable broth
- 2 cups kale, stemmed and chopped
- 1 15 oz can cannellini beans, drained and rinsed
- 1.5 tsp Italian seasoning
- 1 tsp dried oregano
- 0.25 tsp crushed red pepper flakes (optional)
- salt, to taste
- black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- grated Parmesan cheese (optional, for serving)
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until the vegetables are slightly softened.
Stir in the diced zucchini and red bell pepper, and cook for another 5 minutes until they begin to soften.
Add the minced garlic, Italian seasoning, dried oregano, and crushed red pepper flakes (if using), stirring for 1 minute until fragrant.
Pour in the fire-roasted diced tomatoes and vegetable broth. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.
Stir in the chopped kale and cannellini beans, and continue simmering for another 10 minutes until the kale is wilted and tender.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with freshly chopped parsley and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5112 mg | 222% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 61.5 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1183 mg | 91% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 7382 mg | 157% | |
*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.
