Italian Herb Vegetable Soup (Printable)

Vibrant soup with Mediterranean vegetables, aromatic herbs, and a rich vegetable broth base.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 medium zucchini, diced
07 - 1 red bell pepper, diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 can (14 ounces) diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 1 medium potato, peeled and diced
12 - 2 cups baby spinach leaves

→ Herbs and Seasonings

13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary, crushed
17 - 1 bay leaf
18 - Salt and freshly ground black pepper to taste

→ Optional Additions

19 - 1 can (15 ounces) cannellini beans, drained and rinsed
20 - 1/4 cup chopped fresh parsley for garnish
21 - Freshly grated Parmesan cheese for serving (optional)

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and softened.
02 - Stir in sliced carrots, celery, diced zucchini, red bell pepper, and green beans. Cook for 5 to 6 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add diced tomatoes with juices, vegetable broth, and diced potato. Stir in dried oregano, basil, thyme, crushed rosemary, bay leaf, salt, and pepper.
04 - Bring soup to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until vegetables are tender.
05 - If using cannellini beans, add them to the pot and simmer for an additional 5 minutes to heat through.
06 - Remove and discard bay leaf. Stir in spinach leaves and cook for 1 to 2 minutes until wilted.
07 - Taste soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with chopped fresh parsley and Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • The vegetables maintain their individual textures rather than turning to mush, creating a soup that feels substantial enough for dinner but light enough not to weigh you down.
  • You can customize it endlessly with whatever produce is looking sad in your crisper drawer, making it perfect for those Sunday evening kitchen clear-outs.
02 -
  • Adding all vegetables at once leads to some being overcooked while others remain too firm - the staggered approach ensures each reaches perfect doneness.
  • Never skip that final taste test before serving - soup often needs more salt than you initially think, especially if using homemade broth rather than store-bought.
03 -
  • Save the tough Parmesan rinds in your freezer and drop one into the simmering soup to infuse incredible umami depth, just remember to fish it out before serving.
  • For an extra layer of flavor, use kitchen shears to snip fresh herbs directly into each bowl just before serving rather than cooking them all into the pot.
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