Italian Harvest Vegetable Soup

Bursting with the vibrant flavors of fresh produce and Italian spices, this Italian Harvest Vegetable Soup is a hearty, wholesome dish perfect for cooler weather. Packed with nutrient-dense vegetables like zucchini, kale, and carrots, along with protein-rich cannellini beans, it’s a fantastic way to enjoy a plant-forward meal. The soup’s base—infused with fire-roasted tomatoes, garlic, and classic Italian seasoning—delivers a comforting depth of flavor that everyone will love. Ready in just an hour, this one-pot dish is as easy to make as it is delicious, making it ideal for meal prep or weeknight dinners. Serve it hot with a sprinkle of fresh parsley and Parmesan cheese for an authentic finishing touch. Perfect for vegetarians, this recipe is a must-try for anyone craving comforting, healthy Italian-inspired cuisine!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, sliced into rounds
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 1 14.5 oz can fire-roasted diced tomatoes, canned
• 6 cups vegetable broth
• 2 cups kale, stemmed and chopped
• 1 15 oz can cannellini beans, drained and rinsed
• 1.5 tsp Italian seasoning
• 1 tsp dried oregano
• 0.25 tsp crushed red pepper flakes (optional)
• 0 salt, to taste
• 0 black pepper, to taste
• 2 tbsp fresh parsley, chopped (optional, for garnish)
• 0 grated Parmesan cheese (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until the vegetables are slightly softened.

Step 3

Stir in the diced zucchini and red bell pepper, and cook for another 5 minutes until they begin to soften.

Step 4

Add the minced garlic, Italian seasoning, dried oregano, and crushed red pepper flakes (if using), stirring for 1 minute until fragrant.

Step 5

Pour in the fire-roasted diced tomatoes and vegetable broth. Stir to combine.

Step 6

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

Step 7

Stir in the chopped kale and cannellini beans, and continue simmering for another 10 minutes until the kale is wilted and tender.

Step 8

Season the soup with salt and black pepper to taste.

Step 9

Serve hot, garnished with freshly chopped parsley and grated Parmesan cheese if desired.

Nutrition Facts

Serving size	3259.8 grams (3259.8g)

Amount per serving	% Daily Value*
Calories	1588

Total Fat 47.00g	60%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 6.90g
Cholesterol 4mg	1%
Sodium 5112mg	222%
Total Carbohydrate 241.60g	88%
Dietary Fiber 61.80g	221%
Total Sugars 61.50g
Protein 69.80g	140%

Vitamin D 0IU	0%
Calcium 1183mg	91%
Iron 23mg	128%
Potassium 7382mg	157%

*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: 25.4%

Protein: 16.7%

Carbs: 57.9%