Italian Vegetable Soup (Zuppa di Verdure)

Italian Vegetable Soup is a simple and hearty soup that's packed full of veggies. This is a great recipe to have on hand and tastes even better the next day!

Course Main Course

Cuisine Italian

Keyword Italian Vegetable Soup

Prep Time 30

Cook Time 2

Total Time 2 30

Servings servings

Calories 257kcal

Author Angela Allison

Equipment

large pot or dutch oven

Ingredients

¼ cup olive oil
2 tablespoons butter
1 medium onion, diced
2 large carrots, diced (about a cup)
4 stalks celery, diced (about a cup)
2 cups potato, peeled and diced (about two medium potatoes)
1 cup green beans, cut into bite-sized pieces (about half a pound)
2 medium zucchini (about a pound)
2 cups green cabbage, shredded
1 teaspoon kosher salt
½ teaspoon black pepper
6 cups low sodium chicken broth (can use vegetable broth)
28 ounces crushed tomatoes (San Marzano is best)
parmesan cheese rind (optional)
15 ounces Cannellini beans, drained and rinsed
¼ cup chopped parsley (optional)
grated parmesan for serving

Instructions

In large pot or dutch oven, heat the oil and butter over medium heat. Add in the diced onion, carrots, and celery. Cook until the veggies just start to get tender, about 3 minutes.
Add in the potatoes and cook, stirring occasionally, for another 5 minutes. Add in the diced zucchini and green beans and cook for 3 minutes, then add in the shredded cabbage, salt and pepper, and cook for another 5 minutes.
Add in the broth, diced tomatoes and their juice, and parmesan rind if using. Bring the soup to a boil then reduce to a low simmer. Cover the pot and let the soup simmer, stirring occasionally, for about 90 minutes.
Once the soup has cooked, add in the drained cannellini beans and cook for another 30 minutes. (The soup is meant to be thick.) Remove the cheese rind, if using. Taste for seasonings and stir in chopped parsley. Serve with parmesan cheese.

Notes

- The vegetables in this recipe cook at different times and don't go in all at once. While the vegetables are cooking, you can peel and dice the next one, or chop them all ahead of time.

- These are the veggies I like to have in my Italian Vegetable Soup. You can use whatever veggies you have on hand.

- The parmesan rind is optional but adds great flavor. Use it if you have it.

- You can make this more of a minestrone soup by add in a cup or so of small pasta during the last 10 minutes of cooking.

- Store leftover soup in an airtight container in the refrigerator for up to five days. You can also freeze for up to two months.

Nutrition