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Italian Vegetable Soup

A nutritious and comforting dish packed with a variety of vegetables and flavors, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 can (14.5 ounce) 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 can (15 ounce) cannellini beans, rinsed and drained
  • 1/2 cup small pasta (such as ditalini or elbow macaroni)
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh parsley, chopped
  • for serving Grated Parmesan cheese optional

Method
 

Preparation
  1. In a large pot or Dutch oven over medium heat, add olive oil. Heat until shimmering.
  2. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until onions are translucent and the carrots and celery soften.
  3. Add minced garlic and sauté for 1 minute, stirring constantly, until fragrant.
Building the Soup Base
  1. Pour in the vegetable broth. Add the undrained diced tomatoes, dried oregano, dried basil, and red pepper flakes if using.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for at least 15 minutes.
Adding Remaining Vegetables and Pasta
  1. Add in the green beans, zucchini, and yellow squash. Stir in the frozen peas and drained cannellini beans.
  2. Add the small pasta into the pot.
Simmer
  1. Continue to simmer, uncovered, for 10-15 minutes, or until the pasta is cooked through and the vegetables are tender, stirring occasionally.
Seasoning and Serving
  1. Season with salt and pepper to taste.
  2. Ladle the soup into bowls. Garnish with fresh parsley and Parmesan cheese if desired. Serve immediately.

Notes

This soup can be served hot or with a dollop of pesto on top. Pairs well with crusty bread or a fresh salad. Adjust the seasoning based on your taste preferences.