Chunky Italian Vegetable Soup
A hearty and flavorful vegetable soup packed with fresh ingredients, perfect for chilly weather or busy weeknights.
Ingredients
Vegetables and Base
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth Ensure it is plant-based for vegan version.
- 1 can (15 oz) cannellini beans, drained and rinsed
Pasta and Seasoning
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust according to preference.
For Serving
- Grated Parmesan cheese Optional for serving.
- Fresh basil or parsley For garnish.
- Crusty bread For serving.
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Serve hot, topped with grated Parmesan cheese and fresh herbs, alongside crusty bread.
Notes
Feel free to use any vegetables available. The soup is flexible and can also accommodate proteins like chicken or sausage.