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–+ servings
CHUNKY ITALIAN VEGETABLE SOUP

CHUNKY ITALIAN VEGETABLE SOUP

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Course: Main Course, Soup
Kitchen: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients
 

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 zucchini diced
  • 1 bell pepper diced (red or yellow)
  • 1 can 14.5 oz diced tomatoes (with juices)
  • 4 cups vegetable broth
  • 1 can 15 oz cannellini beans, rinsed and drained
  • 1 cup green beans chopped (fresh or frozen)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional, for heat
  • Salt and black pepper to taste
  • 2 cups fresh spinach or kale
  • Grated Parmesan cheese for serving, optional
  • Fresh parsley chopped (for garnish)

Instructions

  • Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
  • Add Garlic and Other Vegetables: Stir in the minced garlic, zucchini, and bell pepper. Cook for another 3-4 minutes, stirring frequently.
  • Add Tomatoes and Broth: Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
  • Add Beans and Seasonings: Stir in the cannellini beans, green beans, dried basil, dried oregano, red pepper flakes (if using), and season with salt and black pepper.
  • Simmer: Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld and the vegetables to cook through.
  • Add Greens: In the last few minutes of cooking, add the fresh spinach or kale and stir until wilted.
  • Serve: Ladle the soup into bowls and top with grated Parmesan cheese and chopped fresh parsley if desired.