Italian Style Vegetable Soup

Warm, hearty, and bursting with Mediterranean flavors, this Italian Style Vegetable Soup is the ultimate comfort dish for any season. Packed with nutrient-rich vegetables like zucchini, carrots, and celery, along with creamy cannellini beans and fragrant herbs like oregano and basil, this soup is a wholesome, one-pot wonder that’s both satisfying and easy to make. A simmered blend of vegetable broth, diced tomatoes, and aromatics creates a rich and savory base that’s elevated with optional garnishes like fresh parsley and grated Parmesan cheese for a touch of indulgence. With only 15 minutes of prep and a total cook time of under an hour, this recipe is perfect for busy weeknights or meal prepping. Ideal for vegetarians and customizable to your taste, this Italian vegetable soup is a cozy meal you’ll return to again and again!

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, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium potato, peeled and chopped into 1-inch cubes
• 1 15-ounce can canned diced tomatoes
• 6 cups vegetable broth
• 1 15-ounce can cannellini beans (white beans), drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)
• 0 to taste grated Parmesan cheese (optional)

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, stirring occasionally, until the vegetables are softened.

Step 3

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

Step 4

Add the diced zucchini, chopped potato, and canned diced tomatoes (including their juice) to the pot. Stir to combine.

Step 5

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

Step 6

Reduce the heat to low and add the cannellini beans, dried oregano, dried basil, bay leaf, salt, and black pepper. Stir well.

Step 7

Cover the pot and let the soup simmer for 25-30 minutes, or until the potatoes are tender and the flavors have melded together.

Step 8

Remove the bay leaf before serving.

Step 9

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

Nutrition Facts

Serving size	3131.8 grams (3131.8g)

Amount per serving	% Daily Value*
Calories	1679

Total Fat 57.90g	74%
Saturated Fat 11.10g	55%
Polyunsaturated Fat 10.60g
Cholesterol 13mg	4%
Sodium 7062mg	307%
Total Carbohydrate 240.40g	87%
Dietary Fiber 58.10g	208%
Total Sugars 53.50g
Protein 63.10g	126%

Vitamin D 0IU	0%
Calcium 830mg	64%
Iron 22mg	122%
Potassium 7195mg	153%

*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: 30.0%

Protein: 14.5%

Carbs: 55.4%