Italian Herb Vegetable Soup (Printable)

Vibrant soup with Mediterranean vegetables and aromatic herbs, ready in under an hour.

# What You 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 can (14 ounces) diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 1 medium potato, peeled and diced
12 - 2 cups baby spinach leaves

→ Herbs and 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 can (15 ounces) cannellini beans, drained and rinsed
20 - 1/4 cup chopped fresh parsley for garnish
21 - Freshly grated Parmesan cheese for serving

# How-To:

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

# Expert Advice:

01 -
  • The beauty of this soup is how it transforms humble vegetables into something spectacular without a single complicated technique.
  • The broth develops this incredible depth that makes you feel like you're getting a warm hug from an Italian grandmother, even though it comes together in under an hour.
02 -
  • Adding all the herbs at once creates a muddy flavor, so I learned to add half during cooking and the remaining half about 5 minutes before finishing for brightness.
  • The soup thickens significantly when stored overnight as the vegetables release their starches, so you might need to add more broth when reheating.
03 -
  • Save the rinds from Parmesan cheese in your freezer and toss one into the soup while it simmers for an incredible umami boost, then remove it before serving.
  • For an extra layer of flavor, drizzle each serving with a small spiral of your best olive oil and a few flakes of sea salt right before eating.
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