Italian Harvest Soup

Immerse yourself in the comforting flavors of fall with this hearty Italian Harvest Soup, a wholesome blend of nutrient-packed vegetables, tender beans, and al dente pasta simmered in a fragrant tomato-based broth. Featuring Italian staples like garlic, oregano, and basil, this recipe brings a rustic touch to your table with the addition of fresh kale, zucchini, and cannellini beans for a satisfying, nutrient-dense meal. Ready in just an hour and perfect for meal prep, this one-pot wonder is ideal for cozy weeknight dinners or entertaining guests. Serve with a sprinkle of Parmesan and fresh parsley for a vibrant finishing touch. Whether you're craving a warm bowl of comfort or trying to eat seasonally, this nourishing soup delivers all the flavor and ease you need.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon crushed red pepper flakes
• 28 ounces canned diced tomatoes
• 6 cups vegetable broth
• 15 ounces cannellini beans, drained and rinsed
• 4 cups kale, roughly chopped
• 1 cup small pasta (like ditalini or small shells)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 grated Parmesan cheese (optional, for serving)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

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

Step 3

Stir in the minced garlic, zucchini, and red bell pepper. Cook for an additional 3-4 minutes.

Step 4

Add the dried oregano, dried basil, and crushed red pepper flakes. Stir to coat the vegetables in the spices.

Step 5

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

Step 6

Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 15 minutes.

Step 7

Add the cannellini beans and kale to the pot. Stir them into the soup and simmer for another 10 minutes.

Step 8

Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.

Step 9

Once the soup has finished simmering, stir in the cooked pasta.

Step 10

Season the soup with salt and black pepper to taste.

Step 11

Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese, if desired.

Step 12

Serve hot and enjoy!

Nutrition Facts

Serving size	4069.2 grams (4069.2g)

Amount per serving	% Daily Value*
Calories	2739

Total Fat 76.00g	97%
Saturated Fat 15.30g	77%
Polyunsaturated Fat 13.80g
Cholesterol 20mg	7%
Sodium 7325mg	318%
Total Carbohydrate 433.30g	158%
Dietary Fiber 82.20g	294%
Total Sugars 82.60g
Protein 107.80g	216%

Vitamin D 0IU	0%
Calcium 1755mg	135%
Iron 30mg	169%
Potassium 9783mg	208%

*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: 24.0%

Protein: 15.1%

Carbs: 60.8%