Italian Herb Vegetable Soup

Savor the rustic charm of this Italian Herb Vegetable Soup, a vibrant and hearty dish brimming with Mediterranean vegetables and aromatic Italian herbs. Whether you are looking for a light meal or a comforting starter, this soup offers a nutrient-dense experience that warms the soul and delights the palate with every spoonful.

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This easy-to-make soup is as versatile as it is delicious. By simmering fresh vegetables in a savory broth, you create a depth of flavor that feels both gourmet and home-cooked. It is an excellent way to incorporate more greens into your diet while enjoying the timeless flavors of Italy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (14 oz / 400 g) can diced tomatoes, with juices
• 4 cups (1 liter) vegetable broth
• 1 medium potato, peeled and diced
• 2 cups baby spinach leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 (15 oz / 425 g) can cannellini beans, drained and rinsed (optional)
• 1/4 cup chopped fresh parsley, for garnish (optional)
• Freshly grated Parmesan cheese, for serving (optional)

Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and garlic; sauté for 2–3 minutes until fragrant and softened.

Step 2

Stir in the carrots, celery, zucchini, red bell pepper, and green beans. Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.

Step 3

Add the diced tomatoes (with juices), vegetable broth, and potato. Stir in oregano, basil, thyme, rosemary, bay leaf, salt, and pepper.

Step 4

Bring the soup to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the vegetables are tender.

Step 5

If using, add the cannellini beans and simmer for another 5 minutes to heat through.

Step 6

Remove and discard the bay leaf. Stir in the spinach leaves and cook for 1–2 minutes until wilted.

Step 7

Taste and adjust seasoning as needed.

Step 8

Ladle into bowls, garnish with chopped fresh parsley and Parmesan if desired. Serve hot.

Zusatztipps für die Zubereitung

Verwenden Sie für die Zubereitung einen großen Suppentopf und einen Holzlöffel zum Umrühren. Um sicherzustellen, dass die Suppe gelingt, achten Sie darauf, das Lorbeerblatt vor dem Servieren zu entfernen. Falls Sie die Suppe einfrieren möchten, lassen Sie sie vorher vollständig abkühlen.

Varianten und Anpassungen

Für eine besonders sättigende Variante können Sie während der letzten 10 Minuten der Kochzeit kleine Nudeln wie Ditalini oder Orzo hinzufügen. Wenn Sie eine glutenfreie Version bevorzugen, stellen Sie sicher, dass die Brühe und die optionalen Nudeln entsprechend zertifiziert sind.

Serviervorschläge

Servieren Sie die Suppe heiß in tiefen Schalen. Für das beste Geschmackserlebnis garnieren Sie jede Portion mit frisch gehackter Petersilie. Wer nicht streng vegan isst, kann die Suppe mit einer großzügigen Menge frisch geriebenem Parmesan abrunden.

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Whether enjoyed on a cold winter evening or as a healthy lunch option, this Italian Herb Vegetable Soup is a timeless classic. Its simple preparation and rich, herbal profile make it a reliable favorite for any home cook looking to bring a taste of the Mediterranean to their kitchen.

Recipe FAQs

→ Can I use fresh herbs instead of dried?

Yes, fresh herbs work beautifully. Use three times the amount of fresh herbs compared to dried. Add heartier herbs like rosemary and thyme early in cooking, and delicate herbs like basil at the end.

→ How do I store and reheat this soup?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat. The soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

→ What vegetables can I substitute?

This soup is very flexible. Swap green beans for snap peas, use yellow squash instead of zucchini, or add eggplant or fennel. Just maintain similar cooking times by cutting harder vegetables smaller.

→ Can I make this soup in a slow cooker?

Absolutely. Sauté the aromatics first, then transfer everything except spinach to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add spinach in the last 10 minutes.

→ How can I make this soup more filling?

Add cannellini beans, chickpeas, or white beans for protein. Small pasta like ditalini or orzo adds heartiness. For extra substance, serve with crusty bread or top with a dollop of pesto.

→ What's the best way to enhance the flavor?

Use high-quality vegetable broth or homemade stock. A splash of white wine added with the broth deepens flavor. Finish with a drizzle of good olive oil and fresh lemon juice to brighten the taste.