Italian vegetable soup

Italian vegetable soup is a delicious and hearty dish that typically includes a variety of vegetables such as tomatoes, carrots, celery, onions, zucchini, and beans. It's often seasoned with herbs like basil, oregano, and thyme, and can be made with or without pasta or rice.

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Prep Time 20

Cook Time 30

Total Time 50

Course Appetizer, Dinner, Lunch

Cuisine Italian, Mediterranean

Servings servings

Calories 97 kcal

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Ingredients

1 tablespoon olive oil
1 onion diced
2 cloves garlic minced
2 carrots diced
2 celery stalks diced
1 zucchini diced
1 can diced tomatoes (14 oz)
4 cups vegetable broth
1 can cannellini beans (14 oz) drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley , chopped (for garnish)

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Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
Add the carrots, celery, and zucchini to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the diced tomatoes and vegetable broth. Bring the soup to a simmer.
Add the cannellini beans, oregano, basil, salt, and pepper. Stir well to combine.
Let the soup simmer for 15-20 minutes, or until the vegetables are tender.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley.
Enjoy!

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Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 97kcal (5%)Carbohydrates: 15g (5%)Protein: 2g (4%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1116mg (49%)Potassium: 483mg (14%)Fiber: 3g (13%)Sugar: 8g (9%)Vitamin A: 5834IU (117%)Vitamin C: 23mg (28%)Calcium: 73mg (7%)Iron: 2mg (11%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Equipment

Keyword beans, cabbage, comfort food, healthy, one-pot, vegan, veggie, zucchini

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