Chunky Italian Vegetable Soup
A hearty and flavorful one-pot soup packed with fresh vegetables, perfect for chilly weather or busy weeknights.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth Use plant-based broth for vegan version.
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow) Cook according to package instructions.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- Grated Parmesan cheese, for serving Optional.
- Fresh basil or parsley, for garnish
- Crusty bread, for serving
Instructions
Cooking Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic, zucchini, and bell pepper; cook for another 3 minutes.
- Add diced tomatoes, vegetable broth, cannellini beans, and Italian seasoning. Bring to a boil.
- Reduce heat and simmer for about 15 minutes.
- Stir in pasta and cook until al dente, according to package instructions.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese and fresh herbs, alongside crusty bread.
Notes
This soup is flexible; use any vegetables available. It can also be made vegan by skipping the cheese.