Save to Pinterest Warm up with this vibrant and hearty Italian Herb Vegetable Soup. Brimming with wholesome Mediterranean vegetables and aromatic herbs, this soup offers a comforting experience that is perfect for a light lunch or a satisfying dinner starter.
Save to Pinterest This soup is a true celebration of Italian flavors. The base of sautéed onions and garlic, combined with the earthy notes of rosemary and thyme, creates a rich and savory broth that perfectly complements the tender zucchini, carrots, and potatoes.
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 (optional)
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
This soup freezes exceptionally well. For the best results, allow the soup to cool completely before storing it in freezer-safe containers. When reheating, you may need to add a splash of water or broth to reach your desired consistency.
Varianten und Anpassungen
For extra heartiness, consider adding small pasta such as ditalini or orzo during the last 10 minutes of cooking. To keep the dish gluten-free, ensure that your vegetable broth and any optional pasta additions are certified gluten-free.
Serviervorschläge
Ladle the hot soup into rustic bowls and garnish with plenty of fresh parsley and a sprinkle of Parmesan cheese. Serve alongside a slice of crusty bread to soak up the aromatic broth.
Save to Pinterest Whether you're looking for a healthy weeknight dinner or a warm starter for a dinner party, this Italian Herb Vegetable Soup is a versatile and timeless dish that everyone will enjoy.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after sitting in the refrigerator for a day or two, allowing the herbs and vegetables to meld together. Store in an airtight container for up to 5 days.
- → What vegetables work best in this soup?
The classic Mediterranean trio of carrots, celery, and onions forms the base. Zucchini, bell peppers, green beans, and potatoes add substance. You can also add butternut squash, kale, or Swiss chard depending on what's in season.
- → Is this suitable for freezing?
Yes, this freezes exceptionally well. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → Can I use fresh herbs instead of dried?
Certainly. Use three times the amount of fresh herbs compared to dried. Add tender herbs like basil and parsley toward the end of cooking, while woody herbs like rosemary and thyme can go in earlier.
- → How can I make this more filling?
Add cannellini or kidney beans during the last 5 minutes of cooking, or stir in small pasta shapes like ditalini or orzo. Serving with crusty bread also makes for a more substantial meal.
- → What's the best way to store leftovers?
Transfer to an airtight container and refrigerate within 2 hours of cooking. The soup will keep for 4-5 days. The potatoes may absorb some broth, so you might need to add a splash of water or broth when reheating.