CHUNKY ITALIAN VEGETABLE SOUP
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Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 zucchini diced
- 1 bell pepper diced (red or yellow)
- 1 can 14.5 oz diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 can 15 oz cannellini beans, rinsed and drained
- 1 cup green beans chopped (fresh or frozen)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional, for heat
- Salt and black pepper to taste
- 2 cups fresh spinach or kale
- Grated Parmesan cheese for serving, optional
- Fresh parsley chopped (for garnish)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Add Garlic and Other Vegetables: Stir in the minced garlic, zucchini, and bell pepper. Cook for another 3-4 minutes, stirring frequently.
- Add Tomatoes and Broth: Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
- Add Beans and Seasonings: Stir in the cannellini beans, green beans, dried basil, dried oregano, red pepper flakes (if using), and season with salt and black pepper.
- Simmer: Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld and the vegetables to cook through.
- Add Greens: In the last few minutes of cooking, add the fresh spinach or kale and stir until wilted.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese and chopped fresh parsley if desired.