Description
This Chunky Italian Vegetable Soup is the ultimate comfort food for chilly days. Packed with a variety of fresh vegetables, hearty beans, and al dente pasta, it’s a meal that fills you up while warming your soul. The combination of Italian seasoning and fresh spinach adds layers of flavor, making this dish not just a soup but a wholesome meal in itself. Perfect for meal prepping, this soup freezes well and only gets better the next day. Serve it with crusty bread or a grilled cheese sandwich to make it an ideal dinner or lunch option for the whole family. Whether you’re looking for a vegetarian or vegan-friendly option, this soup delivers with its vibrant flavors and simple, clean ingredients.
Ingredients
Units
Scale
- 3–4 large carrots, chopped
- 3 celery stalks, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 tablespoon Italian seasoning
- 1 teaspoon parsley
- 8 cups vegetable broth or stock
- 2 cans kidney beans (approx. 15 oz. each)
- 1 can diced tomatoes (approx. 14.5 oz., undrained)
- 1 bay leaf
- 1/3 cup tomato paste
- 3 cups baby spinach
- 1 1/3 cup uncooked short pasta (rotini, macaroni, ditalini, etc.)
Instructions
- Heat olive oil in a large soup pot. Sauté the carrots, celery, and onion until the onions become translucent.
- Add in minced garlic, vegetable broth, beans, diced tomatoes, Italian seasoning, parsley, bay leaf, and tomato paste. Stir to combine. Simmer on medium heat for about 30 minutes, stirring occasionally, until the carrots and celery are tender.
- Once the vegetables are soft, add in the spinach and uncooked pasta. Continue to cook at a soft boil for another 15 minutes or until the pasta is al dente.
- Taste and adjust seasoning as necessary. Serve hot with optional toppings like parmesan cheese or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes