Name: Chunky Italian Vegetable Soup
Prep time: PT15MIN
Cook time: PT30MIN
Yield: 6 servings
Cuisine: Soup
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 3 medium carrots, peeled and sliced; 2 celery stalks, diced; 1 red bell pepper, diced; 2 medium zucchini, halved and sliced into half-moons; 1 (14 oz) can diced tomatoes, with juice; 6 cups vegetable broth (low sodium if desired); 1 (15 oz) can cannellini beans, rinsed and drained; 1 cup green beans, trimmed and cut into 1-inch pieces; 2 cups chopped fresh spinach or kale; 1 ½ teaspoons Italian seasoning; ½ teaspoon dried oregano; ½ teaspoon crushed red pepper flakes (optional); 1 teaspoon salt, plus more to taste; ½ teaspoon black pepper; 2 tablespoons chopped fresh parsley, for garnish; Freshly grated Parmesan cheese, for serving (optional)

Instructions

1
Prep all vegetables as directed, rinsing and draining beans.
2
In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and bell pepper. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
3
Add diced tomatoes (with juice) and vegetable broth. Stir in Italian seasoning, oregano, crushed red pepper (if using), salt, and pepper. Bring to a boil.
4
Add zucchini, green beans, and cannellini beans. Reduce heat and let simmer, uncovered, for 15-18 minutes, stirring occasionally.
5
Stir in spinach or kale and simmer for 2-3 minutes, until greens are wilted. Taste and adjust salt or seasoning if needed.
6
Serve hot, garnished with fresh parsley and grated Parmesan if desired.

Chunky Italian Vegetable Soup

Chunky Italian Vegetable Soup

Ingredients

Instructions

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