Recipes › Soup › Italian Vegetable Soup Recipe

Italian Vegetable Soup Recipe

Recipe by Pedro M. A. Neves

This Italian Vegetable Soup is a rustic, hearty minestrone-style dish loaded with seasonal vegetables, beans, and pasta in a light tomato broth. It showcases the simplicity and wholesome flavors of Italian home cooking, perfect as a complete meal with crusty bread. This soup celebrates the Italian tradition of cucina povera, transforming humble vegetables into something deeply satisfying.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium onion, diced (150g)
• 3 cloves garlic, minced
• 2 medium carrots, sliced into half-moons (200g)
• 2 medium celery stalks, diced (120g)
• 2 medium zucchini, diced (250g)
• 1 red bell pepper, diced (150g)
• 200g fresh green beans, trimmed and cut into 2cm pieces
• 400g canned diced tomatoes (or 500ml fresh tomato passata)
• 1 liter vegetable or chicken broth (4 cups)
• 400g canned cannellini beans, drained and rinsed
• 100g small pasta shapes (ditalini or elbow pasta)
• 2 teaspoons dried Italian herbs (oregano and basil blend)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• Parmesan cheese rind (optional, for extra umami)
• Fresh basil for serving (1 small bunch)
• Grated Parmesan cheese for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.

2. Add minced garlic to the pot and stir constantly for 30 seconds until fragrant. Do not allow the garlic to brown.

3. Add the carrots, celery, and red bell pepper to the pot. Stir well and cook for 5 minutes, allowing the vegetables to begin releasing their flavors.

4. Pour in the broth and add the canned diced tomatoes (or passata), dried Italian herbs, salt, black pepper, and red pepper flakes if using. Stir well to combine. If using a Parmesan rind, add it now. Bring the mixture to a boil, then reduce heat to medium and simmer for 10 minutes.

5. Add the zucchini, green beans, and drained cannellini beans to the pot. Stir and return to a gentle boil. Simmer for 8 minutes.

6. Add the pasta to the pot and stir well to distribute evenly throughout the soup. Continue cooking for 6–8 minutes, or until the pasta is al dente and the vegetables are tender. Taste and adjust seasoning with salt and pepper as needed.

7. Remove from heat. Discard the Parmesan rind if used. Stir in fresh chopped basil (reserving some for garnish) just before serving.

Substitutions

• For a vegan version: Replace chicken or vegetable broth with additional vegetable broth; omit Parmesan cheese and rind, and serve with nutritional yeast or vegan Parmesan alternative.
• For gluten-free: Substitute small pasta with gluten-free ditalini or omit pasta entirely, adding an extra 100g diced potato or white beans for substance.
• For a protein boost: Add 200g diced chicken breast or 100g pancetta (diced and rendered) in step 2, before the onion.
• For low-sodium: Use low-sodium broth and omit added salt; season only to taste at the end.

Tips

• Prepare all vegetables before you begin cooking (mise en place) so the cooking process moves smoothly without interruption.
• Do not discard the Parmesan rind if you have one—it adds deep umami flavor to the broth and can be easily removed before serving.
• This soup actually tastes better the next day as the flavors continue to meld. Store in an airtight container for up to 4 days, or freeze for up to 3 months.
• For a heartier version, increase the pasta to 150g or add 100g diced potato in step 5 alongside the other vegetables.

Italian Vegetable Soup reflects the cucina povera (peasant cooking) philosophy, where seasonal vegetables and pantry staples are transformed into nourishing meals. Regional variations exist throughout Italy—Tuscan versions feature white beans and kale, while northern Italian minestrone often includes rice instead of pasta. This dish embodies the Italian principle of using what is fresh and available.

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