Hearty Italian Soup

Dive into a bowl of comforting warmth with this Hearty Italian Soup, a wholesome recipe brimming with bold Mediterranean flavors and nutrient-packed ingredients. Perfect for cozy dinners or meal prep, this one-pot wonder features a medley of sautéed vegetables, creamy cannellini beans, and tender pasta simmered in a fragrant tomato-based broth infused with oregano, basil, and a hint of garlic. Fresh zucchini and spinach add a vibrant touch, while a sprinkle of Parmesan cheese and fresh parsley take it to the next level. Simple yet satisfying, this soup is ready in under an hour and pairs beautifully with crusty bread for a truly comforting Italian-inspired meal.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2 diced celery stalks
• 3 minced garlic cloves
• 14 ounces canned diced tomatoes
• 6 cups vegetable broth
• 15 ounces, drained and rinsed cannellini beans
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 cup small pasta (e.g., ditalini or elbow)
• 1 medium, diced zucchini
• 2 cups, fresh spinach
• 0.25 cup, grated (optional) parmesan cheese
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Pour in the canned diced tomatoes (with their juice) and the vegetable broth.

Step 5

Add the cannellini beans, dried oregano, dried basil, and bay leaf. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.

Step 7

Add the pasta to the pot and cook for 8 minutes, stirring occasionally so it doesn’t stick to the bottom.

Step 8

Stir in the diced zucchini and cook for an additional 5 minutes, or until tender.

Step 9

Add the fresh spinach and stir until it wilts, about 1-2 minutes.

Step 10

Season with salt and black pepper to taste, and remove the bay leaf.

Step 11

Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley, if desired.

Step 12

Serve hot with crusty bread or breadsticks for an extra comforting meal.

Nutrition Facts

Serving size	3490.1 grams (3490.1g)

Amount per serving	% Daily Value*
Calories	2016

Total Fat 63.90g	82%
Saturated Fat 15.30g	77%
Polyunsaturated Fat 10.70g
Cholesterol 30mg	10%
Sodium 9940mg	432%
Total Carbohydrate 286.90g	104%
Dietary Fiber 58.20g	208%
Total Sugars 68.30g
Protein 82.40g	165%

Vitamin D 0IU	0%
Calcium 1055mg	81%
Iron 22mg	119%
Potassium 7232mg	154%

*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.

Source of Calories

Fat: 28.0%

Protein: 16.1%

Carbs: 55.9%