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Easy Homemade Italian Vegetable Soup Recipe

Easy Homemade Italian Vegetable Soup

A colorful Italian-style vegetable soup made with a soffritto base, tomatoes, white beans, seasonal vegetables, and optional small pasta. Serve it with Parmesan and crusty bread for a nourishing dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive oil
  • 1 medium Medium yellow onion, diced
  • 2 medium Carrots, peeled and sliced
  • 2 ribs Celery ribs, sliced
  • 3 cloves Garlic cloves, minced
Vegetables and Broth
  • 1 medium Medium zucchini, diced
  • 1 cup Fresh or frozen green beans, cut into 1-inch pieces
  • 14.5 ounces Diced tomatoes with juices
  • 6 cups Low-sodium vegetable broth
Beans and Seasoning
  • 15 ounces Cannellini beans or other white beans, drained and rinsed
  • 1 teaspoon Italian seasoning
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Black pepper
Finishing Ingredients
  • 1 cup, optional Small pasta, such as ditalini or small shells
  • 2 cups Baby spinach or chopped kale
  • 1/4 cup, optional Grated Parmesan cheese

Method
 

Step-by-Step
  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, then cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic and Italian seasoning to the softened vegetables. Cook for 30–60 seconds, stirring constantly, until the garlic is fragrant but not browned.
  3. Stir in the zucchini, green beans, diced tomatoes with their juices, vegetable broth, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, until the vegetables are nearly tender.
  4. Add the drained white beans and optional pasta to the pot. Continue simmering for 8–12 minutes, or according to the pasta package directions, until the pasta is tender.
  5. Stir in the baby spinach during the final 1–2 minutes of cooking, just until wilted. If using chopped kale instead, simmer it for approximately 5 minutes so it becomes tender.
  6. Taste the soup and adjust the salt and pepper as needed. Ladle into bowls and serve with grated Parmesan and crusty bread.

Notes

For extra savory flavor, simmer a Parmesan rind in the broth and remove it before serving. If storing leftovers, cook the pasta separately and add it to each bowl so it does not absorb too much broth; otherwise, add extra broth when reheating.