Italian Herb Vegetable Soup

A vibrant and hearty soup brimming with Mediterranean vegetables and aromatic Italian herbs, this Italian Herb Vegetable Soup is perfect for a light meal or a comforting starter. The combination of fresh carrots, zucchini, and green beans in a savory tomato broth brings a taste of the Mediterranean directly to your kitchen.

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As the soup simmers, the fragrance of dried basil, oregano, and rosemary fills the air, creating an inviting atmosphere. This dish is not only visually stunning with its array of colors but also deeply satisfying, making it a staple for anyone seeking a wholesome, plant-based meal.

Ingredients

• Vegetables:
• 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
• Herbs & Seasonings:
• 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 Additions:
• 1 (15 oz / 425 g) can cannellini beans, drained and rinsed
• 1/4 cup chopped fresh parsley, for garnish
• 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 exceptionally well; ensure it is cooled completely before storing in airtight containers. When reheating, you may need to add a splash of water or broth if it has thickened too much in the fridge or freezer.

Varianten und Anpassungen

For extra heartiness, consider adding small pasta such as ditalini or orzo during the last 10 minutes of cooking. To keep the dish gluten-free, ensure that your broth and any optional pasta additions are certified gluten-free.

Serviervorschläge

Serve the soup hot with a garnish of freshly chopped parsley and a sprinkle of grated Parmesan cheese. It pairs beautifully with a side of crusty bread for dipping into the rich, aromatic broth.

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Whether enjoyed as a light lunch or a warming starter, this Italian Herb Vegetable Soup is a testament to the simple beauty of Mediterranean cooking. Enjoy every spoonful of this wholesome, herb-infused dish.

Recipe FAQs

→ Can I use fresh herbs instead of dried?

Yes, substitute with triple the amount of fresh herbs. Add hardy herbs like rosemary and thyme during cooking, and stir in delicate herbs like basil and parsley just before serving for maximum flavor.

→ How should I store leftover soup?

Store in an airtight container in the refrigerator for up to 4 days. For freezing, cool completely and freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ Can I add pasta to make it heartier?

Absolutely. Add small pasta shapes like ditalini, orzo, or small shells during the last 10 minutes of cooking. Use gluten-free pasta if needed, and add extra broth if the soup becomes too thick.

→ What vegetables can I substitute?

This soup is very flexible. Try adding diced eggplant, fennel, kale instead of spinach, or white beans instead of cannellini. Use seasonal vegetables for the best flavor and nutrition.

→ How can I make the soup more filling?

Add cannellini beans or chickpeas for protein, include pasta or farro for whole grains, or serve with crusty bread. You can also increase the potato quantity or add cubed butternut squash for extra heartiness.

→ Can I make this in a slow cooker?

Yes, sauté the onion and garlic first, then transfer everything except spinach to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in spinach during the last 10 minutes.