Italian Herb Vegetable Soup (Printable Version)

Vibrant Mediterranean soup with fresh vegetables and aromatic herbs

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 medium zucchini, diced
07 - 1 red bell pepper, diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 can (14 ounces) diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 1 medium potato, peeled and diced
12 - 2 cups fresh baby spinach leaves

→ Herbs and Seasonings

13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary, crushed
17 - 1 bay leaf
18 - Salt and freshly ground black pepper to taste

→ Optional Additions

19 - 1 can (15 ounces) cannellini beans, drained and rinsed
20 - 1/4 cup fresh parsley, chopped, for garnish
21 - Freshly grated Parmesan cheese for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; cook for 2-3 minutes until fragrant and softened.
02 - Stir in carrots, celery, zucchini, red bell pepper, and green beans. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add diced tomatoes with juices, vegetable broth, and diced potato. Stir in oregano, basil, thyme, rosemary, bay leaf, salt, and pepper.
04 - Bring soup to a boil, then reduce heat and simmer uncovered for 20-25 minutes until vegetables are tender.
05 - If using cannellini beans, add drained and rinsed beans and simmer for 5 additional minutes to heat through.
06 - Remove and discard bay leaf. Stir in fresh spinach leaves and cook for 1-2 minutes until wilted.
07 - Taste soup and adjust salt, pepper, and herbs as needed for desired flavor balance.
08 - Ladle soup into bowls and garnish with fresh parsley and Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • Every vegetable stays just tender enough to taste fresh, never mushy or overdone.
  • The herbs create this authentic Mediterranean warmth that somehow feels both light and deeply satisfying.
02 -
  • Don't skip sautéing the onion and garlic first—this step is what transforms the soup from vegetable water into something deeply flavorful.
  • Add the spinach at the very end; if you cook it too long, it turns a dull grayish color and loses its fresh brightness.
03 -
  • If you want the soup heartier, add small pasta like ditalini or orzo during the last 10 minutes of cooking—it absorbs the broth and becomes tender without getting mushy.
  • For a deeper, more complex flavor, let the soup simmer a few minutes longer than the recipe calls for; the vegetables will soften more and the flavors will become more concentrated.
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