Italian Herb Vegetable Soup (Printable Version)

A vibrant Mediterranean-style soup loaded with seasonal vegetables and classic Italian herbs for a comforting, nourishing bowl.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 medium zucchini, diced
07 - 1 red bell pepper, diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 (14 oz) can diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 1 medium potato, peeled and diced
12 - 2 cups baby spinach leaves

→ Herbs & Seasonings

13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary, crushed
17 - 1 bay leaf
18 - Salt and freshly ground black pepper to taste

→ Optional Additions

19 - 1 (15 oz) can cannellini beans, drained and rinsed
20 - 1/4 cup chopped fresh parsley for garnish
21 - Freshly grated Parmesan cheese for serving (omit for vegan)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2-3 minutes until fragrant and softened.
02 - Stir in carrots, celery, zucchini, red bell pepper, and green beans. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add diced tomatoes with juices, vegetable broth, and potato. Stir in oregano, basil, thyme, rosemary, bay leaf, salt, and pepper.
04 - Bring the soup to a boil, then reduce heat and simmer uncovered for 20-25 minutes until vegetables are tender.
05 - If using cannellini beans, add them and simmer for another 5 minutes to heat through.
06 - Remove and discard the bay leaf. Stir in spinach leaves and cook for 1-2 minutes until wilted.
07 - Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls, garnish with chopped fresh parsley and Parmesan if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour, yet tastes like you've been tending to it all day.
  • The herbs do the heavy lifting—you're basically just chopping and letting time work its magic.
  • It's endlessly adaptable depending on what's hiding in your crisper drawer.
02 -
  • Don't skip the step of sautéing the aromatics first—that brief cooking time transforms raw garlic bite into something round and gentle.
  • The bay leaf is non-negotiable to remove before serving; I learned this the hard way when a guest bit into one and their face told the whole story.
  • Taste as you go, especially with salt; different broths carry different sodium levels, so you control the final seasoning.
03 -
  • Cut your vegetables into similar-sized pieces so they cook evenly and create a visually pleasing soup rather than a chaotic jumble.
  • If your spinach refuses to wilt, you likely need a few more seconds; tender baby spinach wilts almost instantly in residual heat.
  • Keep extra broth on hand—some days the soup reduces more than others, and you can always thin it out to your preferred consistency.
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