Italian Style Vegetable Soup
Warm, hearty, and bursting with Mediterranean flavors, this Italian Style Vegetable Soup is the ultimate comfort dish for any season. Packed with nutrient-rich vegetables like zucchini, carrots, and celery, along with creamy cannellini beans and fragrant herbs like oregano and basil, this soup is a wholesome, one-pot wonder that’s both satisfying and easy to make. A simmered blend of vegetable broth, diced tomatoes, and aromatics creates a rich and savory base that’s elevated with optional garnishes like fresh parsley and grated Parmesan cheese for a touch of indulgence. With only 15 minutes of prep and a total cook time of under an hour, this recipe is perfect for busy weeknights or meal prepping. Ideal for vegetarians and customizable to your taste, this Italian vegetable soup is a cozy meal you’ll return to again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium potato, peeled and chopped into 1-inch cubes
- 1 15-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can cannellini beans (white beans), drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- to taste grated Parmesan cheese (optional)
Instructions
Heat 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.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced zucchini, chopped potato, and canned diced tomatoes (including their juice) to the pot. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and add the cannellini beans, dried oregano, dried basil, bay leaf, salt, and black pepper. Stir well.
Cover the pot and let the soup simmer for 25-30 minutes, or until the potatoes are tender and the flavors have melded together.
Remove the bay leaf before serving.
Serve hot, garnished with fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 7062 mg | 307% | |
| Total Carbohydrate | 240.4 g | 87% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 53.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 7194 mg | 153% | |
*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.
