Italian Country Soup

Warm your soul with a hearty bowl of Italian Country Soup, a rustic and wholesome dish brimming with the vibrant flavors of traditional Italian cuisine. Packed with nutrient-rich kale, creamy cannellini beans, tender gold potatoes, and a medley of aromatic veggies, this comforting soup is simmered in a savory vegetable broth infused with oregano, thyme, and a hint of chili flakes for subtle heat. Ready in just an hour, this one-pot meal is perfect for weeknight dinners or cozy gatherings. Serve it with a sprinkle of parmigiano-reggiano cheese and crusty bread for a truly satisfying experience. Whether you're craving a healthy vegetarian option or simply seeking a cozy seasonal dish, this Italian classic is sure to become a household favorite!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 14.5 ounces diced tomatoes, canned
• 6 cups vegetable broth
• 3 cups small gold potatoes, cubed
• 15 ounces cannellini beans, canned (rinsed and drained)
• 4 cups kale, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped
• 0.25 cups parmigiano-reggiano cheese, grated (optional for serving)

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, stirring occasionally, until the vegetables are softened and the onion is translucent.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the canned diced tomatoes (with their juice) to the pot and stir to combine.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Add the cubed potatoes, cannellini beans, oregano, thyme, red pepper flakes, salt, and black pepper. Lower the heat to a simmer and cook for 20-25 minutes, or until the potatoes are tender.

Step 7

Stir in the chopped kale and let it cook for an additional 5-7 minutes until wilted.

Step 8

Taste and adjust the seasoning as needed.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley.

Step 10

If desired, sprinkle grated parmigiano-reggiano cheese on top before serving.

Step 11

Serve hot with crusty bread on the side for a complete meal.

Nutrition Facts

Serving size	3799.5 grams (3799.5g)

Amount per serving	% Daily Value*
Calories	2393

Total Fat 78.80g	101%
Saturated Fat 21.20g	106%
Polyunsaturated Fat 4.30g
Cholesterol 60mg	20%
Sodium 7965mg	346%
Total Carbohydrate 354.50g	129%
Dietary Fiber 65.90g	235%
Total Sugars 52.80g
Protein 102.00g	204%

Vitamin D 0IU	0%
Calcium 1841mg	142%
Iron 31mg	169%
Potassium 10195mg	217%

*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%