Chunky Italian Vegetable Soup
Chunky Italian Vegetable Soup is a comforting, hearty dish that brings warmth and flavor to any chilly evening. Packed with vibrant vegetables, nutritious beans, and short pasta, this soup is enhanced by aromatic Italian seasonings. It’s a versatile recipe that allows for customization based on your preferences or seasonal produce. Perfect for family dinners or meal prep, it stores well in the fridge or freezer, making it an ideal option for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 3–4 large carrots
- 3 celery stalks
- 1 onion
- 4 garlic cloves (minced)
- 8 cups vegetable broth
- 2 cans kidney beans (drained)
- 1 can diced tomatoes (with juices)
- 3 cups baby spinach
- 1â…“ cup uncooked short pasta
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 the onions are translucent.
- Add minced garlic, vegetable broth, kidney beans, diced tomatoes (with juices), Italian seasoning, parsley, bay leaf, and tomato paste to the pot. Cook on medium heat for about 30 minutes until carrots and celery are tender.
- Stir in fresh spinach and uncooked pasta; maintain a soft boil for another 15 minutes or until pasta is fully cooked. Adjust seasonings to taste before serving.
- Allow leftovers to cool before storing in airtight containers; refrigerate for up to five days or freeze for up to six weeks.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 220
- Sugar: 5g
- Sodium: 720mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://recipesbypenelope.com/chunky-italian-vegetable-soup/