Italian Vegetable Soup
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
369 kcal
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Course
Main Course
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Cuisine
Italian
Italian Vegetable Soup
Description
This Italian Vegetable Soup combines an assortment of chopped vegetables—such as kale, cabbage, carrot, celery, broccoli, and zucchini—with borlotti beans in a tomato-enriched vegetable broth. Garlic is sautéed in olive oil to add depth, followed by the addition of spices including basil, oregano, parsley, and optional red pepper flakes for subtle heat. Cooking the soup at a simmer for 30 to 60 minutes ensures the beans become tender while allowing vegetables to develop flavors and textures intermixed in the broth.
The small dried pasta is cooked separately in salted boiling water and added to the soup just before serving. This helps prevent the pasta from becoming mushy, especially if leftovers are stored. Garnishing with parmesan cheese adds a savory finish.
This soup can be refrigerated for several days or frozen for up to six months; however, it is recommended to freeze without the pasta to retain quality. Reheating can be done gently to preserve the soup’s texture and flavor.
Ingredients
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- 5 cups kale mixed, medium to large chopped
- 5 cups cabbage
- 5 cups carrot
- 5 cups celery
- 5 cups broccoli
- 5 cups zucchini
- 3 cups borlotti beans frozen, or Pinto beans
- ¾ cup tomato puree aka passata
- 7-8 cups vegetable broth
- 1 teaspoon basil
- 1 teaspoon oregano
- 1-2 tablespoons parsley fresh, finely chopped
- ½ teaspoon salt
- 1-2 dashes hot pepper flakes optional
- 1-1¼ cups dried pasta small shapes
*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.
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
- Store leftover soup in a sealed container in the refrigerator, consuming within 3-4 days for best freshness.
- Freeze fully cooled soup in a freezer-safe container without the pasta for up to six months.
- Add the cooked pasta to individual servings rather than the entire pot when reheating leftovers to prevent soggy texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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