Hearty Italian Vegetable Soup

Ingredients

• 30 ml (2 tbsp)olive oil
• 1 mediumyellow onion, diced
• 2 mediumcarrots, diced
• 2celery stalks, diced
• 4 clovesgarlic, minced
• 411 g (1 can, 14.5 oz)diced tomatoes
• 480 ml (2 cups)vegetable broth
• 425 g (1 can, 15 oz)cannellini beans, drained and rinsed
• 1 mediumcourgette, diced
• 5 ml (1 tsp)dried oregano
• 5 ml (1 tsp)dried basil
• 60 g (2 cups)fresh baby spinach
• 85 g (1/2 cup)small pasta (ditalini or orzo)
• 15 ml (1 tbsp)lemon juice
• to tastesalt and black pepper

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a pot. Add the onion, carrots and celery and cook for 5–7 minutes, until the onion is translucent and the carrots have softened.

2. 2

   Cook the garlic

   Stir in the minced garlic and cook for 60 seconds, until fragrant and nutty-smelling. Keep an eye on it, as garlic can burn quickly.

3. 3

   Simmer the tomatoes

   Add the diced tomatoes, oregano and basil. Simmer for 3–5 minutes, until the tomatoes have started to break down and the oil turns a deep reddish orange.

4. 4

   Add broth and beans

   Pour in the vegetable broth, then stir in the cannellini beans and diced courgette.

5. 5

   Cook the courgette

   Bring the soup to a gentle boil, then turn the heat to low and simmer for 10–12 minutes, until the courgette is tender but still holds its shape.

6. 6

   Cook the pasta

   Stir in the small pasta and cook for 7–9 minutes, until al dente.

7. 7

   Wilt the spinach

   Fold in the baby spinach and stir for about 1 minute, just until the leaves have wilted.

8. 8

   Season and finish

   Stir in the lemon juice and season with salt and black pepper to taste.

What is Italian vegetable soup?

Italian vegetable soup is a broad family of soups built around vegetables, broth and often beans or pasta. This version brings together a tomato-and-herb base, cannellini beans, courgette, small pasta and spinach.

The method gives the tomatoes time to cook with the herbs before the broth goes in, helping create a fuller-tasting soup. Lemon juice stirred in at the end adds a fresh contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 142 calories, 5g protein, 21g carbs, 4g fat.

The pasta and vegetables provide most of the carbohydrates, while olive oil supplies most of the fat. Cannellini beans contribute protein, alongside smaller amounts from the pasta and vegetables. For a more balanced plate, serve a bowl with a side salad or extra vegetables.

Build the savoury base

Soffritto: onion, carrots and celery cook first in olive oil, giving the soup its aromatic foundation. Let them soften for the full 5–7 minutes so the onion turns translucent.

Tomatoes and herbs: oregano and basil simmer with the tomatoes before the broth is added. Look for the tomatoes to soften and the oil to take on a reddish-orange colour.

Choose the beans and pasta

Cannellini beans: draining and rinsing the tinned beans before adding them keeps the soup broth from taking on the canning liquid. They also make the bowl more substantial.

Small pasta: ditalini or orzo fits easily on a spoon. Add it after the courgette has simmered, and cook until al dente so it retains some bite.

Get the timing right

Courgette: simmer it for 10–12 minutes, checking that it is tender but still holding its shape. Cutting it into evenly sized pieces helps it cook at a similar rate.

Spinach: add it near the end and stir for about 1 minute. The leaves need only to wilt, rather than cook down for the whole simmer.

Finish with brightness

Lemon juice: stir it in once the vegetables, beans and pasta are cooked. Its sharpness lifts the tomato broth without changing the soup’s main flavours.

Seasoning: add salt and black pepper to taste at the end. The flavour of vegetable broth can vary, so tasting before seasoning helps you adjust the balance.

What to serve alongside

Bread: serve with crusty bread for dipping into the tomato broth. Toasted bread rubbed with garlic is another simple accompaniment.

Fresh finish: a little chopped parsley or grated hard cheese can be offered at the table. Keep the serving simple so the beans, vegetables and herbs remain the focus.

Recipe notes & tips

• Dice the onion, carrots, celery and courgette to a similar size for even cooking.
• Stay by the pot while the garlic cooks; it needs only 60 seconds.
• Let the tomatoes and herbs simmer until the oil turns reddish orange before adding broth.
• Use the pasta cooking time on its packet as a guide, while checking for an al dente texture.
• Stir in the spinach and lemon juice at the end to keep their flavours fresh.

Variations

• Use another bean: Swap the cannellini beans for a similar amount of drained and rinsed white beans.
• Change the pasta: Use another small pasta shape, adjusting the cooking time to its packet instructions.
• Add more greens: Stir in chopped kale in place of some or all of the spinach, allowing it time to soften.
• Make it more herby: Add a little chopped fresh parsley when serving.
• Serve with cheese: Offer grated hard cheese at the table for a savoury topping.

Common mistakes to avoid

• Burning the garlic: Cook it for just 60 seconds and stay by the stove.
• Skipping the tomato simmer: Give the tomatoes and herbs 3–5 minutes to soften and deepen the base before adding broth.
• Overcooking the courgette: Start checking after 10 minutes so it stays tender but holds its shape.
• Mushy pasta: Cook it only until al dente, following the stated 7–9 minutes as a guide.
• Cooking the spinach too long: Stir it in at the end for about 1 minute, just until wilted.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. The pasta will continue to absorb broth as it sits, so loosen the soup with a little water or broth when reheating until piping hot.

Frequently asked questions