Italian Vegetable Soup is a nutritious and comforting dish that is packed with a variety of vegetables and flavors. This wonderful recipe is not just hearty but also very healthy, making it an excellent choice for anyone looking to enjoy a warm meal.
Soup is known for its ability to warm you up on a chilly day, and this Italian Vegetable Soup does just that while providing a delightful blend of tastes and textures. This soup is easy to make and can be adapted to include your favorite vegetables or whatever you have on hand.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons why you will love Italian Vegetable Soup. To start, it is very simple to prepare. You can make it with fresh ingredients or use canned items for convenience. It is versatile, allowing you to add whatever vegetables you enjoy.
This soup is not only delicious but also packed with nutrients. Each serving provides vitamins and minerals that are good for your health. You can enjoy it as a main dish or a side, making it great for lunch or dinner.
Another reason to love this recipe is its ability to clear out your refrigerator. If you have extra vegetables that you need to use up, this soup is a perfect solution. It can be a creative way to minimize food waste while still enjoying a fulfilling meal.
Finally, Italian Vegetable Soup is easy to make in large batches. You can prepare a big pot and enjoy it for several days, either for yourself or to share with friends and family.
HOW TO MAKE Italian Vegetable Soup
Making Italian Vegetable Soup requires just a few simple steps. You will be sautéing, simmering, and seasoning, and soon you will have a big pot of delicious soup ready to serve.
EQUIPMENT NEEDED
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Serving bowls
- Ladle
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup zucchini, chopped
- 1 cup yellow squash, chopped
- 1 cup frozen peas
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1/2 cup small pasta (such as ditalini or elbow macaroni)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
STEP-BY-STEP INSTRUCTIONS:
Sauté the Vegetables
In a large pot or Dutch oven over medium heat, add olive oil. Heat until shimmering. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until onions are translucent and the carrots and celery soften. Add minced garlic and sauté for 1 minute, stirring constantly, until fragrant.
Build the Soup Base
Pour in the vegetable broth. Add the undrained diced tomatoes, dried oregano, dried basil, and red pepper flakes if using. Bring to a boil, then reduce heat to low, cover, and simmer for at least 15 minutes.
Add Remaining Vegetables and Pasta
Add in the green beans, zucchini, and yellow squash. Stir in the frozen peas and drained cannellini beans. Add the small pasta into the pot.
Simmer
Continue to simmer, uncovered, for 10-15 minutes, or until the pasta is cooked through and the vegetables are tender, stirring occasionally.
Season and Serve
Season with salt and pepper to taste. Ladle the soup into bowls. Garnish with fresh parsley and Parmesan cheese if desired. Serve immediately.
HOW TO SERVE Italian Vegetable Soup
This Italian Vegetable Soup can be served in a variety of ways. You can enjoy it hot, straight from the pot. For a richer experience, consider adding a dollop of pesto or a sprinkle of fresh herbs on top. Serve with a side of crusty bread or a fresh salad to make a complete meal.
If you like a little heat, feel free to add a few drops of hot sauce or extra red pepper flakes when serving. This soup also pairs lovely with a glass of red wine.
STORAGE & FREEZING: Italian Vegetable Soup
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 5 days. Just make sure to let the soup cool down before sealing it.
If you want to freeze the soup, allow it to cool completely, then pour it into freezer-safe containers. It will keep well in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove over low heat.
SERVING SUGGESTIONS
This soup is perfect as a stand-alone dish. However, you can make it even better by pairing it with any of the following options:
- Crusty Bread: Serve with warm, crusty bread for dipping.
- Green Salad: A quick, fresh salad with a simple vinaigrette complements the soup well.
- Cheese: Offer a side of freshly grated Parmesan cheese for sprinkling on top.
- Sandwiches: A grilled cheese sandwich pairs nicely for a comforting meal.
VARIATIONS
There are many ways to customize this Italian Vegetable Soup to suit your taste. Here are a few ideas:
- Change the Vegetables: You can easily swap in your favorite vegetables. Try bell peppers, corn, or spinach depending on what you have.
- Add Meat: For a heartier dish, add cooked chicken, sausage, or beef.
- Different Beans: If you prefer, replace the cannellini beans with kidney beans or black beans.
- Use Different Herbs: Fresh herbs can enhance the flavor further; consider adding thyme, rosemary, or even a bay leaf while simmering.
FAQs
1. Can I use homemade vegetable broth instead of store-bought?
Yes! Homemade vegetable broth is a great choice and will add a wonderful depth of flavor. Just make sure to adjust the seasoning as needed.
2. Can I make this soup in advance?
Absolutely! In fact, the flavors develop even more when it sits for a while. Just reheat it when you are ready to serve.
3. Is there a gluten-free option for the pasta?
Yes! You can use gluten-free pasta made from rice or quinoa. Just be sure to adjust the cooking time as gluten-free pasta may cook differently.
4. Can I use only one type of vegetable?
Yes! You can make the soup with just your favorite vegetable. The recipe is flexible and can be adapted based on what you like.
MAKE-AHEAD TIPS FOR Italian Vegetable Soup
Making this soup ahead of time is easy and will save you effort on busy days. Here are some useful tips:
- Chop All Vegetables in Advance: Pre-chop and store your vegetables in the fridge in airtight bags.
- Make it in Bulk: You can double or triple the recipe on weekends and freeze portions for later use.
- Flavor Enhancements: Consider making the soup without pasta initially, then cook the pasta fresh each time you reheat the soup. This helps keep the pasta from getting mushy.
- Storing Leftovers: Store the soup in small containers for easy lunch portions. It’s healthy, filling, and convenient for on-the-go eating.
This hearty Italian Vegetable Soup is both comforting and healthy, making it a fantastic addition to your collection of recipes. Enjoy making, sharing, and savoring this delicious dish with loved ones!
Italian Vegetable Soup
Ingredients
Method
- In a large pot or Dutch oven over medium heat, add olive oil. Heat until shimmering.
- Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until onions are translucent and the carrots and celery soften.
- Add minced garlic and sauté for 1 minute, stirring constantly, until fragrant.
- Pour in the vegetable broth. Add the undrained diced tomatoes, dried oregano, dried basil, and red pepper flakes if using.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 15 minutes.
- Add in the green beans, zucchini, and yellow squash. Stir in the frozen peas and drained cannellini beans.
- Add the small pasta into the pot.
- Continue to simmer, uncovered, for 10-15 minutes, or until the pasta is cooked through and the vegetables are tender, stirring occasionally.
- Season with salt and pepper to taste.
- Ladle the soup into bowls. Garnish with fresh parsley and Parmesan cheese if desired. Serve immediately.