Italian Soup
Cozy up with a bowl of this comforting Italian Soup, a hearty and wholesome medley of vibrant vegetables, tender pasta, and creamy cannellini beans simmered in a rich vegetable broth infused with classic Italian herbs like oregano and basil. This one-pot wonder is quick to prepare, featuring nutritious ingredients like zucchini, carrots, and leafy greens such as spinach or kale, making it a perfect option for a healthy weeknight dinner. Topped with freshly grated Parmesan and a sprinkle of parsley, this satisfying soup is as flavorful as it is nourishing. Ready in under an hour and serving up to six, it’s an ideal choice for family meals or meal prep. Whether you’re craving something warm on a chilly evening or looking for a light yet filling dish, this Italian Soup recipe delivers authentic flavors in an easy, approachable way.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 15-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 cup small pasta (e.g., ditalini or elbow)
- 2 cups baby spinach or kale
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
Stir in minced garlic and cook for an additional minute until fragrant.
Add the diced zucchini, canned diced tomatoes (with their juice), and vegetable broth. Stir to combine.
Stir in the cannellini beans, dried oregano, dried basil, and bay leaf. Bring the soup to a boil.
Once boiling, reduce the heat and let it simmer uncovered for 20 minutes.
After 20 minutes, add the small pasta and cook for 8-10 minutes, or until the pasta is tender.
Stir in the baby spinach or kale, allowing it to wilt for 2-3 minutes.
Season the soup with salt and black pepper, adjusting to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and top with grated Parmesan cheese and chopped parsley, if desired.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 7964 mg | 346% | |
| Total Carbohydrate | 282.1 g | 103% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 55.1 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1489 mg | 115% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 6985 mg | 149% | |
*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.
