Italian Vegetable Soup

Name: Italian Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1-2 cloves garlic minced; 5 cups mixed chopped vegetables (medium to large chopped / I used kale cabbage, carrots, celery, broccoli and zucchini); 3 cups frozen Borlotti beans or Pinto beans**; ¾ cup tomato puree (passata); 7-8 cups vegetable broth; 1 teaspoon basil; 1 teaspoon oregano; 1-2 tablespoons fresh parsley finely chopped; ½ teaspoon salt*; 1-2 dashes hot pepper flakes (optional); 1-1¼ cups small pasta (dried)

User Reviews

4.7

78 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 servings
Calories
369 kcal
Course
Main Course
Cuisine
Italian

Italian Vegetable Soup

Gianna Palmer

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Italian Vegetable Soup, the perfect winter time comfort food. Full of tasty vegetables and just the right amount of pasta. A delicious Vegetarian Lunch or Dinner Recipe idea.

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Ingredients

Servings

2 tablespoons olive oil
1-2 cloves garlic minced
5 cups mixed chopped vegetables (medium to large chopped / I used kale cabbage, carrots, celery, broccoli and zucchini)
3 cups frozen Borlotti beans or Pinto beans**
¾ cup tomato puree (passata)
7-8 cups vegetable broth
1 teaspoon basil
1 teaspoon oregano
1-2 tablespoons fresh parsley finely chopped
½ teaspoon salt*
1-2 dashes hot pepper flakes (optional)
1-1¼ cups small pasta (dried)

*salt amount depends on if you make your own broth or purchase it.

**If you prefer you can use dried beans. Place the dried beans (rinse them in cold water first) in a bowl of cold water let sit for 8 hours then drain, rinse and cook. If you use canned then drain and rinse, it is probably a good idea to add in the last 10 minutes of cooking time since they are already cooked.

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Instructions

In a large pot add the olive oil and garlic, sautee for 1 minute then add the, vegetables (if you are adding greens to the soup be sure to add them towards the end of the cooking time), beans, tomato purée, broth and spices, stir to combine.
Bring to a boil and then turn heat down to simmer for approximately 30-60 minutes or until beans are tender (halfway through taste for salt). Time depends if you use dried beans, they take longer to cook.
I would advise making your pasta separately in a pot of boiling salted water and then adding it to the soup (if you are keeping half the soup for later consumption then make half the pasta and only add it to the soup you will be eating or the pasta will get mushy). Serve with a sprinkle of parmesan cheese if desired. Enjoy!

Notes

Any leftover soup should be stored in an airtight container and refrigerated. It will last up to 3-4 days in the fridge.
Freeze the completely cooled soup in a freezer safe container. It will keep for up to 6 months in the freezer. I would advise freezing it without the pasta.

Nutrition Information

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Calories 369kcal (18%) Carbohydrates 65g (22%) Protein 16g (32%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 1423mg (59%) Potassium 803mg (23%) Fiber 15g (60%) Sugar 4g (8%) Vitamin A 8442IU (169%) Vitamin C 18mg (20%) Calcium 94mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 369 kcal

% Daily Value*

Calories	369kcal	18%
Carbohydrates	65g	22%
Protein	16g	32%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Sodium	1423mg	59%
Potassium	803mg	17%
Fiber	15g	60%
Sugar	4g	8%
Vitamin A	8442IU	169%
Vitamin C	18mg	20%
Calcium	94mg	9%
Iron	4mg	22%