Hearty Italian Vegetable Soup (Print Version)
# Ingredients:
→ Base
01 -
1 cup chopped onion, diced finely
02 -
2 celery stalks, sliced in ½-inch pieces
03 -
1 cup carrots, quartered and chopped into ½-inch bits
04 -
2 tablespoons olive or avocado oil
05 -
3 minced garlic cloves
→ Liquid and Seasonings
06 -
6 cups vegetable broth (regular sodium)
07 -
3 tablespoons tomato paste for richness
08 -
1 can (15 oz) of fire-roasted tomatoes
09 -
¼ to ½ teaspoon red pepper flakes if you like spice (optional)
10 -
1 teaspoon each of dried oregano and parsley
11 -
1 tablespoon Italian herb mix
12 -
1 ½ teaspoons salt to bring out flavors
13 -
¼ teaspoon ground black pepper
14 -
1 tablespoon sugar, if you prefer it slightly sweet (optional)
→ Vegetables and Legumes
15 -
½ cup little pasta like elbow macaroni or ditalini
16 -
1 zucchini or yellow squash, cut into small ½-inch chunks
17 -
¾ cup frozen green beans
18 -
1 can (15 oz) of red kidney beans, rinsed and drained
19 -
1 can (15 oz) of cannellini beans, drained and rinsed
20 -
2 cups roughly chopped spinach leaves
# Instructions:
01 -
Start by heating oil over medium on a big heavy pot or Dutch oven. Toss in carrots, onions, and celery and let them cook for 2-3 minutes, stirring until they’re soft and starting to look clear. Sprinkle in garlic and cook it for about 30 seconds until it smells awesome.
02 -
Mix in your vegetable broth, tomato paste, fire-roasted tomatoes, salt, herbs, pepper, and red pepper flakes. Stir it all together. Crank the heat up to high and let it get to a boil.
03 -
Once your soup is bubbling, throw in the zucchini and both types of beans after draining and rinsing them. Bring it to another boil, then include the pasta and frozen green beans. Lower the heat to medium-high and cook for 7-8 minutes, making sure the pasta is just cooked through but not mushy.
04 -
Turn off the heat and stir in the spinach leaves. Let the soup sit for a couple of minutes before digging in so everything blends together nicely.
# Notes:
01 -
Blend your own Italian herb mix for extra freshness
02 -
If you can’t find ditalini, elbow macaroni works like a charm
03 -
Adding spinach at the end helps keep its bright green color and all the nutrients
04 -
Store leftover soup in sealed containers in the fridge for 4-5 days
05 -
Freeze portions individually or as a batch for up to 5 months