Italian Soup

Cozy up with a bowl of this comforting Italian Soup, a hearty and wholesome medley of vibrant vegetables, tender pasta, and creamy cannellini beans simmered in a rich vegetable broth infused with classic Italian herbs like oregano and basil. This one-pot wonder is quick to prepare, featuring nutritious ingredients like zucchini, carrots, and leafy greens such as spinach or kale, making it a perfect option for a healthy weeknight dinner. Topped with freshly grated Parmesan and a sprinkle of parsley, this satisfying soup is as flavorful as it is nourishing. Ready in under an hour and serving up to six, it’s an ideal choice for family meals or meal prep. Whether you’re craving something warm on a chilly evening or looking for a light yet filling dish, this Italian Soup recipe delivers authentic flavors in an easy, approachable way.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

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

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

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

Step 3

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

Step 4

Add the diced zucchini, canned diced tomatoes (with their juice), and vegetable broth. Stir to combine.

Step 5

Stir in the cannellini beans, dried oregano, dried basil, and bay leaf. Bring the soup to a boil.

Step 6

Once boiling, reduce the heat and let it simmer uncovered for 20 minutes.

Step 7

After 20 minutes, add the small pasta and cook for 8-10 minutes, or until the pasta is tender.

Step 8

Stir in the baby spinach or kale, allowing it to wilt for 2-3 minutes.

Step 9

Season the soup with salt and black pepper, adjusting to taste.

Step 10

Remove the bay leaf before serving.

Step 11

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

Nutrition Facts

Serving size	3307 grams (3307.0g)

Amount per serving	% Daily Value*
Calories	2139

Total Fat 75.30g	97%
Saturated Fat 21.70g	109%
Polyunsaturated Fat 10.60g
Cholesterol 56mg	19%
Sodium 7964mg	346%
Total Carbohydrate 282.10g	103%
Dietary Fiber 62.20g	222%
Total Sugars 55.10g
Protein 96.20g	192%

Vitamin D 0IU	0%
Calcium 1489mg	115%
Iron 24mg	134%
Potassium 6985mg	149%

*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: 30.9%

Protein: 17.6%

Carbs: 51.5%