This hearty Italian vegetable soup is a perfect blend of fresh vegetables and savory herbs, making it a comforting and nutritious meal. It's a great way to enjoy a variety of vegetables in one delicious bowl, perfect for any season.
Some ingredients in this recipe might not be staples in every kitchen. For instance, cannellini beans and kale might require a trip to the supermarket. Cannellini beans are white beans that are often used in Italian cuisine, while kale is a leafy green vegetable known for its health benefits.

Ingredients For Italian Vegetable Soup
Olive oil: Used for sautéing the vegetables, adding a rich flavor.
Onion: Adds a sweet and savory base to the soup.
Garlic: Provides a pungent and aromatic flavor.
Carrots: Adds sweetness and texture.
Celery: Adds a subtle, earthy flavor and crunch.
Zucchini: Adds a mild, slightly sweet flavor and soft texture.
Diced tomatoes: Adds acidity and a rich tomato flavor.
Vegetable broth: Forms the base of the soup, adding depth and flavor.
Dried oregano: Adds a warm, aromatic flavor.
Dried basil: Adds a sweet, herbal note.
Kale: Adds a hearty, slightly bitter flavor and lots of nutrients.
Cannellini beans: Adds protein and a creamy texture.
Salt and pepper: Used to season the soup to taste.
Technique Tip for This Recipe
When sautéing the onion and garlic, ensure they are cooked until they are translucent and fragrant, but not browned. This helps to build a flavorful base for the soup without introducing any bitterness.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.
garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic offers a more robust flavor.
carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter taste.
celery - Substitute with fennel: Fennel adds a slight anise flavor and similar crunch.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base with a slightly different texture.
vegetable broth - Substitute with chicken broth: Chicken broth can be used if not strictly vegetarian, offering a rich flavor.
dried oregano - Substitute with dried thyme: Thyme offers a different but complementary herbal note.
dried basil - Substitute with dried parsley: Parsley provides a fresh, mild herbal flavor.
kale - Substitute with spinach: Spinach has a similar texture and cooks down similarly.
cannellini beans - Substitute with great northern beans: Great northern beans have a similar texture and mild flavor.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor.
pepper - Substitute with white pepper: White pepper provides a similar heat with a slightly different flavor profile.
Other Alternative Recipes
How to Store / Freeze This Dish
Allow the Italian vegetable soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.
Transfer the cooled soup into airtight containers. For portion control, consider using individual serving-sized containers. This makes it easier to reheat just the amount you need.
Label each container with the date. This helps you keep track of how long the soup has been stored and ensures you consume it while it's still fresh.
Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The vegetable broth and cannellini beans will maintain their texture and flavor well within this timeframe.
For longer storage, place the airtight containers in the freezer. The Italian vegetable soup can be frozen for up to 3 months without significant loss of quality.
When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the zucchini, kale, and other vegetables.
Reheat the soup on the stovetop over medium heat, stirring occasionally. This ensures even heating and helps preserve the flavors of the dried oregano and dried basil.
Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe container, cover it loosely, and heat on high for 2-3 minutes, stirring halfway through.
If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency. Adjust the seasoning with salt and pepper if needed.
Enjoy your reheated Italian vegetable soup with a side of crusty bread or a fresh salad for a complete meal.
How to Reheat Leftovers
Stovetop Method: Pour the Italian vegetable soup into a pot and heat over medium-low heat. Stir occasionally to ensure even heating. Once the soup is steaming and hot, it's ready to serve.
Microwave Method: Transfer a portion of the soup into a microwave-safe bowl. Cover the bowl with a microwave-safe lid or a plate. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals if needed until the soup is hot.
Slow Cooker Method: Pour the leftover soup into a slow cooker. Set it on low heat and let it warm for 1-2 hours. This method is great for maintaining the soup's texture and flavor.
Double Boiler Method: Fill a large pot with water and bring it to a simmer. Place a smaller pot or heatproof bowl with the soup over the simmering water. Stir occasionally until the soup is heated through. This gentle method helps prevent overcooking.
Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot.
Sous Vide Method: Place the soup in a vacuum-sealed bag or a ziplock bag with the air removed. Set your sous vide machine to 165°F (74°C) and immerse the bag in the water bath. Heat for about 30-45 minutes until the soup is thoroughly warmed.
Best Tools for This Recipe
Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.
Wooden spoon: A wooden spoon is perfect for stirring the vegetables and ensuring they cook evenly without scratching the pot.
Chef's knife: A chef's knife is crucial for chopping the onion, garlic, carrots, celery, and zucchini efficiently.
Cutting board: A cutting board provides a safe and stable surface for chopping all the vegetables.
Measuring spoons: Measuring spoons are needed to accurately measure the olive oil, oregano, and basil.
Can opener: A can opener is necessary for opening the cans of diced tomatoes and cannellini beans.
Colander: A colander is used to drain and rinse the cannellini beans before adding them to the soup.
Ladle: A ladle is useful for serving the hot soup into bowls.
How to Save Time on This Recipe
Prep ingredients ahead: Chop onion, garlic, carrots, celery, and zucchini in advance and store them in airtight containers.
Use pre-cut vegetables: Buy pre-cut carrots, celery, and zucchini from the store to save chopping time.
Opt for canned beans: Use canned cannellini beans instead of cooking dried beans to save time.
Batch cook: Make a large batch of vegetable soup and freeze portions for quick meals later.
Use a food processor: Speed up chopping by using a food processor for the onion, garlic, and vegetables.

Italian Vegetable Soup
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 zucchini, chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup kale, chopped
- 1 can cannellini beans, drained and rinsed
- to taste salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, cook until softened.
- Add carrots and celery, cook for another 5 minutes.
- Stir in zucchini, diced tomatoes, vegetable broth, oregano, and basil. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add kale and cannellini beans, cook for another 5 minutes.
- Season with salt and pepper to taste. Serve hot.
Nutritional Value
Keywords
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