Hearty Italian Vegetable Soup (Printable)

Hearty Italian soup with vegetables, pasta, beans, tomatoes, and aromatic herbs. Comforting and wholesome in 50 minutes.

# Required Ingredients:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, cut into 1-inch pieces
08 - 1 cup baby spinach or chopped kale

→ Base & Liquids

09 - 1 can (14 oz) diced tomatoes
10 - 6 cups vegetable broth
11 - 2 tablespoons tomato paste

→ Pasta & Beans

12 - 3/4 cup small pasta (ditalini or elbow)
13 - 1 can (15 oz) cannellini or kidney beans, drained and rinsed

→ Herbs & Seasonings

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried thyme
17 - 1 bay leaf
18 - Salt and freshly ground black pepper, to taste
19 - 2 tablespoons chopped fresh parsley, plus more for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until softened.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 to 4 minutes until fragrant and slightly tender.
03 - Add diced tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, dried thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
04 - Add pasta and drained beans to the pot. Cook for 10 minutes or until pasta reaches al dente texture.
05 - Stir in spinach or kale and chopped fresh parsley. Simmer for 2 to 3 minutes until greens are fully wilted.
06 - Remove bay leaf from the pot. Season with salt and black pepper to taste. Ladle into bowls, garnish with additional fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • It's forgiving enough to make on autopilot but tastes like you've been cooking all day.
  • One pot means less cleanup, which is its own kind of luxury on a weeknight.
  • You can empty your vegetable drawer without guilt, and it always turns out delicious.
02 -
  • Don't add the pasta until the broth is ready and the vegetables are softened, or it'll absorb liquid and turn to paste before it ever reaches your spoon.
  • Rinse your canned beans thoroughly—this one small step is what keeps the broth clear instead of cloudy.
03 -
  • If your pasta looks like it's cooking too fast, you can fish out a few pieces and eat them to check—the soup won't miss them, and you'll know exactly when it's ready.
  • Let the vegetables soften fully before adding the broth, because they're what give this soup its sweetness and depth, not the liquid itself.
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