Description
Chunky Italian Vegetable Soup is the ultimate comfort food, perfect for chilly days or cozy family dinners. This hearty soup is brimming with fresh vegetables, nutritious beans, and flavorful herbs that warm the soul and delight the taste buds. Easy to prepare and customizable to your preferences, it’s a delightful option for meal prep or a satisfying lunch. Made without any animal-derived ingredients, this recipe ensures everyone can enjoy a bowl of wholesome goodness.
Ingredients
Scale
- 3–4 large carrots
- 3 celery stalks
- 1 onion
- 4 garlic cloves (minced)
- ½ T Italian seasoning
- 1 tsp parsley
- 8 cup vegetable broth or stock
- 2 cans kidney beans (approx. 15 oz.)
- 1 can diced tomatoes (approx. 14.5 oz.) (do not drain the juices)
- 1 bay leaf
- ⅓ cup tomato paste
- 3 cups baby spinach
- 1 ⅓ cup short pasta (uncooked)
Instructions
- Chop carrots, celery, and onion into bite-sized pieces.
- In a large soup pot, heat olive oil over medium heat and sauté the chopped vegetables until onions are translucent.
- Add minced garlic, vegetable broth, kidney beans, diced tomatoes (with juices), Italian seasoning, parsley, bay leaf, and tomato paste. Stir well.
- Simmer on medium heat for about 30 minutes until the vegetables are tender.
- Stir in baby spinach and uncooked pasta; cook for an additional 15 minutes or until pasta is fully cooked.
- Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 620mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg