Italian Herb Vegetable Soup

Italian Herb Vegetable Soup is a vibrant and hearty dish brimming with Mediterranean vegetables and aromatic Italian herbs. It is perfect for a light meal or a comforting starter that brings the fresh flavors of an Italian garden to your table.

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This recipe focuses on simple, wholesome ingredients like zucchini, carrots, and green beans, all simmered in a savory tomato-infused vegetable broth. The addition of spinach at the very end ensures a pop of color and extra nutrition in every bowl.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (14 oz / 400 g) can diced tomatoes, with juices
• 4 cups (1 liter) vegetable broth
• 1 medium potato, peeled and diced
• 2 cups baby spinach leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 (15 oz / 425 g) can cannellini beans, drained and rinsed (optional)
• 1/4 cup chopped fresh parsley, for garnish
• Freshly grated Parmesan cheese, for serving (omit for vegan)

Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and garlic; sauté for 2–3 minutes until fragrant and softened.

Step 2

Stir in the carrots, celery, zucchini, red bell pepper, and green beans. Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.

Step 3

Add the diced tomatoes (with juices), vegetable broth, and potato. Stir in oregano, basil, thyme, rosemary, bay leaf, salt, and pepper.

Step 4

Bring the soup to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the vegetables are tender.

Step 5

If using, add the cannellini beans and simmer for another 5 minutes to heat through.

Step 6

Remove and discard the bay leaf. Stir in the spinach leaves and cook for 1–2 minutes until wilted.

Step 7

Taste and adjust seasoning as needed.

Step 8

Ladle into bowls, garnish with chopped fresh parsley and Parmesan if desired. Serve hot.

Zusatztipps für die Zubereitung

For the best flavor, take the time to sauté the onion and garlic until they are truly fragrant. Cutting the vegetables into uniform pieces ensures that everything cooks evenly within the 25-minute simmering time.

Varianten und Anpassungen

For extra heartiness, you can add small pasta such as ditalini or orzo during the last 10 minutes of cooking. If you require a gluten-free meal, simply ensure that your broth and any optional pasta are certified gluten-free.

Serviervorschläge

Serve this soup hot with a sprinkle of fresh parsley and freshly grated Parmesan cheese. It pairs beautifully with a side of crusty Italian bread for a complete Mediterranean experience.

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Enjoy this nourishing Italian Herb Vegetable Soup as a comforting meal that celebrates the simplicity of fresh produce and classic Mediterranean seasonings.

Recipe FAQs

→ Can I make this soup gluten-free?

Yes, this soup is naturally gluten-free when made with vegetable broth. If you choose to add pasta for extra heartiness, simply select certified gluten-free pasta varieties like gluten-free ditalini or small shells.

→ How long does this soup keep in the refrigerator?

This vegetable soup stores well in an airtight container in the refrigerator for 4-5 days. The flavors actually develop and deepen over time, making it an excellent option for meal prep or make-ahead lunches.

→ Can I freeze this Italian vegetable soup?

Absolutely. Let the soup cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.

→ What vegetables can I substitute?

Feel free to use whatever seasonal vegetables you have on hand. Swiss chard or kale can replace spinach, butternut squash works well instead of potato, and green peas or corn make excellent additions. The herb combination can also be adjusted to your taste.

→ How can I make this soup more protein-rich?

Add the optional cannellini beans as suggested, or incorporate other legumes like chickpeas or lentils. For non-vegetarian versions, you could simmer the vegetables in chicken broth instead of vegetable broth for additional protein depth.

→ Can I use fresh herbs instead of dried?

Yes, fresh herbs work beautifully. Use roughly three times the amount of fresh herbs compared to dried. Add delicate fresh herbs like basil and parsley toward the end of cooking to preserve their bright flavor, while sturdier herbs like rosemary and thyme can be added earlier.