Italian Vegetable Soup

Warm up with a bowl of hearty and flavorful Italian Vegetable Soup, a comforting one-pot meal brimming with wholesome goodness. Packed with vibrant veggies like zucchini, yellow squash, and carrots, this soup gets an extra boost of protein from tender cannellini beans and a nourishing touch of baby spinach. A savory tomato-based broth, seasoned with aromatic dried oregano and basil, ties everything together beautifully. Optional small pasta shells add a heartier texture, making it a satisfying dish for any occasion. Ready in just 60 minutes, this versatile recipe can easily be customized to fit dietary preferences, and it’s perfect for meal prepping or feeding a crowd. Garnish with freshly grated parmesan and chopped parsley, and serve with crusty bread for a true Italian-inspired experience. Perfect as a comforting weeknight dinner or a make-ahead lunch, this Italian Vegetable Soup will quickly become a household favorite!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 4 garlic cloves, minced
• 14.5 ounces canned diced tomatoes
• 6 cups vegetable broth
• 1 cup small pasta shells (optional)
• 15 ounces canned cannellini beans, rinsed and drained
• 2 cups baby spinach
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup parmesan cheese, grated (optional, for serving)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

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

Step 2

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

Step 3

Stir in the zucchini, yellow squash, and minced garlic. Cook for another 2-3 minutes.

Step 4

Add the canned diced tomatoes (with their juice) and vegetable broth to the pot. Bring to a boil.

Step 5

Reduce the heat to a simmer and stir in the oregano, basil, salt, and black pepper.

Step 6

If using, add the small pasta shells to the pot and cook for 8-10 minutes, or until the pasta is tender.

Step 7

Stir in the cannellini beans and baby spinach. Cook for an additional 2-3 minutes, just until the spinach is wilted and beans are warmed through.

Step 8

Taste the soup and adjust the seasoning if needed.

Step 9

Ladle the soup into bowls and top with grated parmesan cheese and fresh parsley, if desired.

Step 10

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

Nutrition Facts

Serving size	3545.8 grams (3545.8g)

Amount per serving	% Daily Value*
Calories	2627

Total Fat 76.50g	98%
Saturated Fat 21.80g	109%
Polyunsaturated Fat 10.50g
Cholesterol 44mg	15%
Sodium 7999mg	348%
Total Carbohydrate 387.70g	141%
Dietary Fiber 68.60g	245%
Total Sugars 66.70g
Protein 113.50g	227%

Vitamin D 24IU	119%
Calcium 1530mg	118%
Iron 27mg	148%
Potassium 7438mg	158%

*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: 25.6%

Protein: 16.9%

Carbs: 57.6%