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–+ servings
Aaliyah

Chunky Italian Vegetable Soup: A Delicious Recipe Guide

A hearty and nutritious Chunky Italian Vegetable Soup packed with fresh vegetables and Italian herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add the carrots, celery, zucchini, and red bell pepper to the pot. Sauté for 5-7 minutes until the vegetables start to soften.
  4. 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.
  5. Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
  6. Add the frozen peas and fresh spinach, cooking for an additional 5 minutes until the spinach is wilted.
  7. Taste and adjust seasoning if necessary. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 400mgFiber: 5gSugar: 5g

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.

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