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Italian Vegetable Soup

30-Minute Italian Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 243
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 medium zucchini, diced
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1/2 cup ditalini pasta
  • 1 tsp Italian seasoning
  • Salt and black pepper
  • 2 cups fresh spinach
  • Parmesan rind, optional
  • Fresh basil and grated parmesan, for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt; cook until softened, about 5 minutes. Stir in the garlic and cook 30 seconds.
  2. Add the diced tomatoes with their juices, vegetable broth, beans, Italian seasoning, and parmesan rind. Bring to a boil, then simmer for 10 minutes.
  3. Stir in the zucchini and ditalini; simmer until the pasta is tender, about 8 minutes.
  4. Remove from the heat and stir in the spinach until wilted. Season with salt and pepper. Ladle into bowls, top with basil and parmesan, and serve hot.

Notes

If you plan to make the soup ahead, cook the pasta separately and add it when reheating so it stays firm. A parmesan rind adds great flavor, but you can leave it out; taste the broth and adjust the salt at the end.