Save This Italian Herb Vegetable Soup is a vibrant and hearty dish brimming with Mediterranean vegetables and aromatic Italian herbs. It is the perfect choice for a light yet satisfying meal or a comforting starter that brings the flavors of an Italian garden right to your table.
Pin it Featuring a base of sautéed onion and garlic, this soup combines the textures of tender potatoes and crisp-tender green beans. The addition of diced tomatoes and rich vegetable broth creates a robust liquid base that perfectly highlights the earthy notes of the dried herbs.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14 oz / 400 g) can diced tomatoes, with juices
- 4 cups (1 liter) vegetable broth
- 1 medium potato, peeled and diced
- 2 cups baby spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Optional: 1 (15 oz / 425 g) can cannellini beans, drained and rinsed
- Optional: 1/4 cup chopped fresh parsley, for garnish
- Optional: Freshly grated Parmesan cheese, for serving (omit for vegan)
Instructions
- Step 1
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic; sauté for 2–3 minutes until fragrant and softened.
- Step 2
- Stir in the carrots, celery, zucchini, red bell pepper, and green beans. Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.
- Step 3
- Add the diced tomatoes (with juices), vegetable broth, and potato. Stir in oregano, basil, thyme, rosemary, bay leaf, salt, and pepper.
- Step 4
- Bring the soup to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the vegetables are tender.
- Step 5
- If using, add the cannellini beans and simmer for another 5 minutes to heat through.
- Step 6
- Remove and discard the bay leaf. Stir in the spinach leaves and cook for 1–2 minutes until wilted.
- Step 7
- Taste and adjust seasoning as needed.
- Step 8
- Ladle into bowls, garnish with chopped fresh parsley and Parmesan if desired. Serve hot.
Zusatztipps für die Zubereitung
This soup freezes very well, making it a great candidate for batch cooking. Simply allow the soup to cool completely before transferring it to freezer-safe containers. When reheating, you may need to add a splash of water or broth if the vegetables have absorbed much of the liquid.
Varianten und Anpassungen
For extra heartiness, feel free to add small pasta shapes like ditalini or orzo during the last 10 minutes of simmering. To keep the dish gluten-free, ensure your vegetable broth is certified gluten-free and use gluten-free pasta if adding any.
Serviervorschläge
Ladle the soup into deep bowls and top with a generous sprinkle of fresh parsley and freshly grated Parmesan cheese. For a complete meal, serve alongside a slice of crusty Italian bread or a light side salad.
Pin it Whether you are looking for a healthy lunch or a light dinner, this Italian Herb Vegetable Soup provides a satisfying and nutrient-dense option that is as delicious as it is easy to prepare. Enjoy the warm, rustic flavors of the Mediterranean in every spoonful.
Frequently Asked Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after sitting in the refrigerator overnight as the flavors have time to meld together. Store in an airtight container for up to 4 days.
- → What vegetables can I substitute?
Feel free to use whatever vegetables you have on hand. Butternut squash, kale, Swiss chard, or green peas work beautifully. The base of onion, carrots, and celery provides the classic foundation.
- → Can I freeze this soup?
Yes, this freezes exceptionally well. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → How can I make it more filling?
Add the optional cannellini beans for protein, or stir in small pasta like ditalini or orzo during the last 10 minutes of cooking. A slice of crusty bread on the side also makes it a complete meal.
- → What's the best way to reheat leftovers?
Gently reheat on the stovetop over medium-low heat, adding a splash of broth or water if the soup has thickened. Avoid boiling, which can make the vegetables mushy.
- → Is this suitable for meal prep?
Perfect for meal prep. Make a batch on Sunday and portion into containers for easy lunches throughout the week. The flavors continue to develop, making each bowl even more delicious.