Description
Chunky Italian Vegetable Soup is a warm, hearty dish that brings the comforting flavors of Italy to your table. Packed with vibrant vegetables, protein-rich beans, and tender pasta, this soup is both nourishing and filling—perfect for chilly evenings or quick weeknight dinners. With its robust blend of Italian herbs and spices, each spoonful feels like a cozy embrace. Whether served alongside crusty bread or topped with a sprinkle of fresh herbs, this soup is sure to please everyone in the family. Plus, it’s easy to customize with your favorite veggies or spices, making it a versatile addition to your meal rotation.
Ingredients
Scale
- 3–4 large carrots
- 3 celery stalks
- 1 onion
- 4 garlic cloves (minced)
- 8 cups vegetable broth
- 2 cans kidney beans (15 oz each)
- 1 can diced tomatoes (14.5 oz)
- 1 ⅓ cup short pasta (uncooked)
- 3 cups baby spinach
- ½ T Italian seasoning
- 1 tsp parsley
- 1 bay leaf
- ⅓ cup tomato paste
Instructions
- Chop the carrots, celery, and onion into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Sauté vegetables until the onions are translucent.
- Add minced garlic, vegetable broth, kidney beans, diced tomatoes (with juices), Italian seasoning, parsley, bay leaf, and tomato paste. Simmer for about 30 minutes until veggies are tender.
- Stir in baby spinach and uncooked pasta; continue cooking for another 15 minutes until pasta is al dente.
- Adjust seasonings as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg