Italian Herb Vegetable Soup (Printable)

Hearty Mediterranean vegetables with aromatic Italian herbs in a comforting, flavorful broth.

# What You Need:

→ 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 (14 oz) can diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 1 medium potato, peeled and diced
12 - 2 cups 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 (15 oz) can cannellini beans, drained and rinsed
20 - 1/4 cup chopped fresh parsley 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; sauté 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 the soup to a boil, then reduce heat and simmer uncovered for 20-25 minutes until vegetables are tender.
05 - If using cannellini beans, add them to the pot and simmer for an additional 5 minutes to heat through.
06 - Remove and discard the bay leaf. Stir in spinach leaves and cook for 1-2 minutes until wilted.
07 - Taste the soup and adjust salt, pepper, and herbs as needed for optimal flavor balance.
08 - Ladle into bowls and garnish with chopped fresh parsley and Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel less like a chore and more like a small victory.
  • The herbs do all the heavy lifting—you get that authentic Italian depth without complicated techniques or obscure ingredients.
  • It's endlessly forgiving; throw in what you have, skip what you don't, and it still tastes genuinely good.
02 -
  • Don't skip the step of sautéing the aromatics; that initial golden moment of onion and garlic is where the depth of flavor is born.
  • Add the spinach at the very end or it becomes a tired, lifeless shadow of itself—timing is everything with delicate greens.
03 -
  • If you want to add pasta, use small shapes like ditalini or orzo and stir them in during the last 10 minutes so they don't get mushy and absorb all the broth.
  • Crush your dried herbs between your palms before adding them—this releases the essential oils and makes them taste fresher and more alive.
Go Back