The soup of dreams for vegetarians!
Table of Contents
Italian cuisine is perhaps best known for its pasta. However, soup is not to be overlooked when it comes to Italian food. There are many great examples of hearty and delicious Italian soups. Vegetarian versions are nothing short of delightful and taste just as good as anything with meat in them. That’s why this Italian vegetable soup is a dream scenario for both vegetarians and soup connoisseurs.
As the name implies, this soup is made up of a large collection of vegetables. There is everything from carrots to celery to zucchini to spinach, not to mention multiple types of beans. But the key to this soup is in the herbs and seasonings. The vast amount of vegetables helps to make this soup healthy and gives it plenty of texture. But it’s the mixture of basil, oregano, and other spices that make this soup pop and will make you want to cook it again and again.
Is Italian Vegetable Soup Healthy?
With a wide variety of vegetables, this is one of the most nutrient-rich soups one can imagine. With so many vegetables but no meat, this soup contains just 5 grams of fat and 88 calories per serving, while also supplying a significant portion of vitamin A, vitamin C, and countless other nutrients. The recipe is also gluten-free, and if you decide not to toss any Parmesan cheese on top, this soup is vegan-friendly as well.
Ready to Customize…
With so many vegetables and spices in this recipe, it’s easy to substitute ingredients to your liking, even if it means not following the recipe exactly. If you’re not a fan of certain vegetables in the recipe, feel free to leave them out and replace them with another vegetable you like more. The same is true of the herbs and spices. You might prefer ingredients that can give the soup a little more kick or a specific flavor profile. While you don’t want to change the recipe too much, feel free to make minor changes to suit your taste.
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup chopped green beans
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt, more to taste
- 1/4 teaspoon freshly ground black pepper, more to taste
- 2 cups baby spinach leaves
- Grated Parmesan cheese, for serving (optional)
INSTRUCTIONS
Sauté
Cook onions, carrots, and celery.
Add Veggies
Include garlic, zucchini, and green beans.
Simmer
Combine beans, tomatoes, broth, and seasonings; cook.
Wilt Spinach
Stir in spinach until wilted; season.
Serve
Garnish with Parmesan and enjoy.
Devour!
FAQs & Tips
Any leftover soup can be refrigerated in an airtight container. It will be good to be reheated and eaten within 5 days. You can also choose to freeze the soup after making it, keeping it good for up to 3 months.
Some of the vegetables that Italy is best known for include arugula, celery, broccolini, artichokes, fennel, and eggplant.
Serving Suggestions
If you’d like a side dish for this soup, you have a few options. If you want to maintain an Italian theme, we would recommend Air Fryer Gnocchi or perhaps Cauliflower Air Fryer Gnocchi. There’s also nothing wrong with a Gluten-Free Grilled Cheese Hummus Sandwich to complement a bowl of soup or some Seasoned Oyster Crackers.
If you love this soup, there are plenty more soup recipes you can try out after this one. If you enjoy Italian soups, we have a recipe for the Best Minestrone Soup. On the other hand, if you want to stick to more traditional soups, then you can try Instant Pot Tomato Soup. Vegetarians will also enjoy preparing a Simple Kale Soup or perhaps this Homemade Crock-Pot Vegetable Soup.
Italian Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 medium zucchini diced
- 1 cup chopped green beans
- 1 can 15 ounces cannellini beans drained and rinsed
- 1 can 14.5 ounces diced tomatoes with juices
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt more to taste
- 1/4 teaspoon freshly ground black pepper more to taste
- 2 cups baby spinach leaves
- Grated Parmesan cheese for serving (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until softened, about 5 minutes.
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Stir in garlic, zucchini, and green beans, and cook for another 3 minutes until fragrant.
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Add the cannellini beans, diced tomatoes with their juices, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
-
Stir in the spinach and cook until wilted, about 2 minutes. Adjust seasoning with additional salt and pepper if needed.
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Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition
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