Italian Vegetable Soup

Name: Italian Vegetable Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 Zucchini; 1 Yellow Squash; 1 Onion; 1 1/2 cups Broccoli florets; 2-3 whole carrots; 2 ribs celery (sliced); olive oil; 1 14.5 oz can diced tomatoes; 1 16 oz chickpeas (reduced-sodium ); 1 15 oz black beans (reduced-sodium ); 3 cups fresh spinach (or kale); 1 tablespoon Italian Seasoning; 2-3 cups Chicken broth (or vegetable broth); Salt (to taste); Black Pepper (to taste)

February 18, 2013 by Evelyn 40 Comments

Make Italian vegetable soup with our country vegetable soup recipe. This hearty vegetable soup is made with Italian vegetables for a chunky vegetable soup.

Italian vegetable soup, country vegetable soup recipe

This Italian vegetable soup is a great answer for a healthy low-calorie meal. And it’s a hearty vegetable soup that is full of Italian vegetables and lightly seasoned to bring out the best flavor. You can enjoy this soup with a low-calorie wrap or a huge salad and we feel full and very satisfied.

hearty vegetable soup, chunky vegetable soup

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We have learned that starvation doesn’t work in losing weight and it isn’t healthy. So we took several different Italian vegetables and made a chunky vegetable soup that is loaded with plenty of nutrients.

Country Vegetable Soup Recipe:

Zucchini
Yellow Squash
Onion
Broccoli florets
Carrots
Celery
olive oil
14.5oz can petite diced tomatoes
16oz can chickpeas or Garbanzo Beans
15oz can black beans
3 cups fresh spinach or kale
1 tablespoon Italian Seasoning
2-3 cups of water, chicken broth or vegetable broth
Salt and Pepper to taste

Making this Italian vegetable soup:

Scroll down for the printable recipe

Start your hearty vegetable soup by chopping the Italian vegetables into bite-size pieces. Then peel and slice carrots, slice celery, and cut the squash and zucchini in half lengthwise and half the halves and chop. Then break or cut the broccoli into pieces. Chop the onion into 1 inches chunks.

Place all the fresh veggies in a large dutch oven and add just enough olive oil to keep them from sticking.

Stir fry the veggies on high heat until the onions are translucent, then add the Italian seasoning.

Give the veggies and seasoning a quick stir to release all the flavors and continued to stir fry until the veggies are caramelized.

Add the tomatoes with juice to the soup and stir to combine.

Drain and place the chickpeas and black beans into a colander and rinse very well.

Add the chickpeas and black beans and to the chunky vegetable soup pot.

Gently stir well add the water, chicken or vegetable broth and bring to a boil.

Lower heat and simmer for about 10 minutes until all the veggies are tender.

Add the spinach or kale and cook until kale is just done. Also, spinach or kale both have added health benefits but the kale holds up so much better than spinach in a soup. Then add salt and black pepper to taste.

Serve with or without a little Parmesan cheese on top and with a low-calorie wrap or a huge salad to make a very satisfying meal. And this Italian vegetable soup gives us plenty of flavors that satisfy your appetite.

If you enjoyed this Italian Vegetable Soup then see these:

Click HERE to save this Italian country vegetable soup recipe to Pinterest

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5 from 34 votes