Description
A hearty and nutritious Chunky Italian Vegetable Soup packed with fresh vegetables and Italian herbs.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup frozen peas
- 2 cups fresh spinach
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the carrots, celery, zucchini, and red bell pepper to the pot. Sauté for 5-7 minutes until the vegetables start to soften.
- Pour in the diced tomatoes with their juice and the vegetable broth. Stir in the green beans, oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
- Add the frozen peas and fresh spinach, cooking for an additional 5 minutes until the spinach is wilted.
- Taste and adjust seasoning if necessary. Serve hot, topped with grated Parmesan cheese if desired.
Notes
- For a heartier soup, add cooked pasta or quinoa during the last 5 minutes of cooking.
- Customize the vegetables based on what you have on hand; kale, corn, or potatoes work well in this soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg