Skip to Content

Hearty Italian Vegetable Soup

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.
 
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you. 
 
hearty vegetable soup, chunky vegetable soup
 
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.     And with all these colorful vegetables it’s pleasing to the eye and to the tummy.
 

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

 

Italian vegetables

 

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.  

 

Italian vegetables, hearty vegetable soup

 

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

 

country vegetable soup recipe

 

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

 

hearty vegetable soup

 

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

 

chunky vegetable soup

 

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

 

black beans and chickpeas

 

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

 

hearty vegetable soup

 

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

 

vegetables in a 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. 

 

hearty vegetable soup

 

 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. 

 

See these other Hearty Soups:

 

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

 
 
Print Recipe
5 from 34 votes

Italian Vegetable Soup

Make Italian vegetable soup with our country vegetable soup recipe. This hearty vegetable soup is made with Italian vegetables for a chunky vegetable soup.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: Italian
Keyword: chunky vegetable soup, country vegetable soup, hearty vegetable soup, Italian vegetable soup, Italian vegetables
Servings: 4
Calories: 70kcal

Equipment

  • Soup Pot

Ingredients

Instructions

  • Start your hearty vegetable soup by chopping the Italian vegetables into bite-size pieces.   Peel and slice carrots, slice celery, and cut the squash and zucchini in half lengthwise and half the halves and chop.  Break or cut the broccoli into pieces.  Chop the onion into 1 inches chunks.
  • Place all the fresh veggies in a large dutch oven or soup pot and add just enough olive oil to keep them from sticking
  • Stir fry the veggies on high heat until the onions are translucent
  • Add the Italian seasoning at this point and give the veggies 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.   Spinach or kale both have added health benefits but the kale holds up so much better than spinach in a soup. 
  • Salt and pepper to taste.
  • Serve with or without a little Parmesan cheese on top.

Nutrition

Calories: 70kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 504mg | Potassium: 794mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7975IU | Vitamin C: 67mg | Calcium: 105mg | Iron: 2mg

Texas Chili with Beans
← Read Last Post
The Trail Ahead
Read Next Post →
Recipe Rating




Diane Roark

Saturday 11th of January 2014

I love all the healthy vegetables in this Italian Vegetable Soup. I PINNED IT!

Kaz

Saturday 2nd of March 2013

I think I need a good dose of this soup to get me over this cold. Thanks so much for sharing.

Aubrey Stacey

Thursday 28th of February 2013

I'm working on being more healthy too. I've got two weddings to go to this year and have some baby (my youngest is 4) weight to lose. :) This soup looks great.

Lindsay

Thursday 28th of February 2013

Sounds yummy! Thanks for sharing!

Linda Bouffard

Wednesday 27th of February 2013

Thanks, Evelyn! Good hearty food.