Description
Chunky Italian Vegetable Soup is a heartwarming dish that brings together a medley of fresh vegetables, beans, and pasta in a savory broth. Perfect for chilly evenings or family gatherings, this comforting soup not only satisfies the taste buds but also boasts a wealth of nutrients. Quick to prepare and entirely customizable, it’s ideal for using up pantry staples and seasonal produce. Enjoy it paired with crusty bread or a light salad for a wholesome meal.
Ingredients
Scale
- 3–4 large carrots
- 3 celery stalks
- 1 onion
- 4 garlic cloves (minced)
- 8 cups vegetable broth
- 2 cans kidney beans (15 oz each)
- 1 can diced tomatoes (14.5 oz)
- ⅓ cup tomato paste
- 3 cups baby spinach
- 1 ⅓ cup short pasta (uncooked)
Instructions
- Chop the carrots, celery, and onion into small pieces.
- Heat olive oil in a large soup pot over medium heat. Add the chopped vegetables and sauté until onions are translucent.
- Stir in minced garlic and pour in the vegetable broth along with kidney beans, diced tomatoes (with juices), Italian seasoning, parsley, bay leaf, and tomato paste.
- Cook on medium heat for about 30 minutes until carrots and celery are tender.
- Stir in baby spinach followed by uncooked pasta and maintain a soft boil for another 15 minutes or until pasta is fully cooked.
- Taste and adjust seasonings if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 810mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added thickness, increase the amount of tomato paste or mash some of the beans post-cooking. Feel free to incorporate seasonal vegetables like zucchini or bell peppers for extra flavor and nutrition.