Italian Vegetable Soup
A heartwarming Italian Vegetable Soup packed with fresh vegetables and aromatic herbs, perfect for chilly days.
Ingredients
For the Soup Base
- 2 tablespoons Olive Oil Use extra virgin for a richer taste.
- 3 cloves Garlic, minced Freshly minced enhances flavor.
- 1 medium Onion, chopped Yellow onions work beautifully.
Vegetables
- 2 Carrots, diced Natural sweetness shines.
- 2 stalks Celery, diced Adds crunch and earthy flavor.
- 1 Zucchini, diced Yellow squash makes a substitute.
- 1 cup Green Beans, chopped Tender-crisp adds delightful snap.
Liquids and Seasoning
- 1 can Diced Tomatoes (14 oz) Opt for fire-roasted for a smoky hint.
- 4 cups Vegetable Broth Use homemade for the best flavor.
- 2 teaspoons Italian Seasoning A blend of herbs.
- to taste Salt and Pepper Essential for elevating flavors.
Garnish
- Fresh Basil and Parsley Bright, fragrant herbs.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the garlic and onion, cooking until fragrant and translucent, about 3-4 minutes.
Cooking the Vegetables
- Toss in the carrots and celery, stirring occasionally for about 5 minutes until slightly softened.
- Stir in the zucchini and green beans, cooking an additional 3-4 minutes.
Finishing Touches
- Pour in the diced tomatoes with their juices, add the vegetable broth, Italian seasoning, salt, and pepper.
- Bring the mixture to a gentle simmer.
- Let the soup simmer uncovered for 20-25 minutes until all veggies are tender.
- Adjust seasoning to your liking.
Serving
- Remove from heat and serve hot, garnished with fresh basil and parsley.
Notes
Make it spicy by adding red pepper flakes or boost protein with cannellini beans. Leftovers can be stored for up to 5 days in the fridge or up to 3 months in the freezer.