Italian Vegetable Soup

There’s just something incredibly comforting about a big bowl of Italian Vegetable Soup. Growing up, my family had a tradition of making a hearty soup every Sunday, and this was always the highlight. The aroma of simmering vegetables would fill the kitchen, drawing everyone in like a warm hug. It’s a dish that not only nourishes the body but also warms the soul, especially as the leaves start to change and the air turns crisp in the fall. Whenever I make this Italian Vegetable Soup, I’m transported back to those cozy Sundays where family gathered around the table, sharing stories and laughter. With every spoonful, it feels like I’m savoring not just the flavors but also the memories that come with them.

Recipe Ingredients for Italian Vegetable Soup

When it comes to making Italian Vegetable Soup, the ingredients play a pivotal role. Each one contributes to the overall flavor and nutrition of the dish. The key players, such as olive oil, squash, and Swiss chard, work in harmony to create a beautiful medley of tastes and textures. Here’s what you’ll need:

• 2 teaspoons olive oil – A staple in Italian cooking, it adds a rich base flavor and helps to sauté the veggies, bringing out their natural sweetness.
• 1 medium sweet onion, chopped – Adds depth and sweetness, creating a balanced flavor.
• 2 teaspoons chopped fresh oregano – Provides an aromatic touch that complements the vegetables perfectly.
• 4 medium garlic cloves, minced – Infuses the soup with robust flavor and aroma.
• 3 cups peeled, seeded and chopped butternut or acorn squash – Adds a comforting sweetness and creamy texture to the soup.
• 3 cups chopped zucchini (about 4 medium) – Provides a subtle flavor and a nice crunch.
• 1 cup fresh or frozen corn – Adds a pop of sweetness and color.
• Two 14.5-ounce cans petite diced tomatoes, drained – Brightens the soup with acidity and freshness.
• Three 14-ounce cans fat free low-sodium chicken or vegetable broth – Serves as the base, enhancing the flavors of the ingredients.
• One 15.5-ounce can white beans, drained & rinsed – Adds protein and heartiness to the soup.
• 1 bunch cleaned and chopped Swiss chard (leaves only) – Provides nutrition and a delightful green element.
• 1 teaspoon sea salt – Essential for enhancing all the flavors.
• ½ teaspoon freshly ground black pepper – Adds a touch of heat and seasoning.
• ½ cup freshly grated Parmesan cheese – The finishing touch that adds creaminess and a savory flavor.

Step by Step Guide for Italian Vegetable Soup

Making Italian Vegetable Soup is a delightful experience that fills your kitchen with wonderful aromas. Follow these steps to create a warm and nourishing dish that your family will love:

1. Start by heating the olive oil in a large pot over medium-high heat. You want it hot enough to shimmer but not so hot that it smokes. Add the chopped onion to the pot and sauté it for a couple of minutes until it softens slightly. This is where your base flavor begins to build.
2. Once the onion is softened, stir in the chopped fresh oregano and minced garlic. Sauté for about a minute, just enough for the garlic to release its fragrant aroma. Be careful not to let it burn!
3. Next, add the chopped butternut squash, zucchini, and corn into the pot. Continue sautéing for a few more minutes until the vegetables begin to get tender. They should just start to soften and turn vibrant.
4. Remove the pot from the heat and take one can of the drained diced tomatoes along with one can of broth and blend them until smooth. You can use an immersion blender right in the pot or transfer to a regular blender. Pour this mixture back into the pot with the sautéed vegetables.
5. Return the pot to the heat and stir in the second can of drained diced tomatoes and the remaining two cans of broth. Bring the mixture to a boil, giving it a good stir to combine all the flavors.
6. Once it’s boiling, reduce the heat and let it simmer for about twenty minutes. During this time, the flavors will meld together beautifully, and the soup will thicken slightly.
7. After twenty minutes, add the drained white beans and the cleaned and chopped Swiss chard to the pot. Stir gently and allow the chard to wilt, which should take about five minutes. This adds a lovely green color and loads of nutrients.
8. Once the chard is wilted, remove the pot from heat and stir in sea salt and black pepper to taste. The soup should be well-seasoned and bursting with flavor.
9. Now for the grand finale! Ladle the soup into bowls and generously sprinkle freshly grated Parmesan cheese on top of each serving. This final touch adds a savory richness that completes the dish.
10. Serve hot, and enjoy the cozy warmth of your homemade Italian Vegetable Soup!

Ways to Adapt This Recipe

If you’re looking to customize your Italian Vegetable Soup, here are some great ways to adapt it:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: Yes, you can freeze this soup! Allow it to cool completely, then transfer it to freezer-safe containers for up to three months.
• Pairing: This soup pairs wonderfully with crusty bread or a simple green salad for a complete meal.
• Vegetable Swaps: Feel free to substitute your favorite vegetables based on what’s in season or what you have on hand.
• Spice it Up: Add a pinch of red pepper flakes or a splash of hot sauce for a kick of heat.

Serving Ideas for Italian Vegetable Soup

Serving Italian Vegetable Soup is more than just ladling it into bowls; it’s about creating an experience. Here are some ideas to elevate your soup presentation:

• Garnish with Fresh Herbs: A sprinkle of fresh basil or parsley on top adds a burst of color and freshness.
• Serve with Crusty Bread: Pair it with a loaf of warm, crusty Italian bread for dipping and soaking up the delicious broth.
• Accompany with a Side Salad: A simple arugula or spinach salad with a light vinaigrette complements the soup beautifully.
• Perfect for a Cozy Dinner: This soup is perfect for a cozy dinner on a chilly evening, served with a glass of sparkling water or a light white wine.
• Pack for Lunch: It makes for an ideal lunch option, easy to pack and reheat.
• Seasonal Serving: Consider making this soup for a fall gathering or a winter potluck, where it will be a hit among guests.
• Fun Serving Bowls: Try serving in colorful bowls to make the dish visually appealing.
• Meal Prep: Make a big batch and portion it for easy meals throughout the week.

FAQ

Conclusion

The special thing about Italian Vegetable Soup is its ability to bring warmth and comfort with every bite. It’s a dish that resonates with memories and family traditions, making it not just a meal, but a cherished experience. I encourage you to give this recipe a try; you’ll find it’s more than just a soup—it’s a hug in a bowl that everyone will love.

Italian Vegetable Soup

The ultimate comfort food, Italian Vegetable Soup is a hearty blend of fresh vegetables simmered to perfection. This easy weeknight dinner is rich in flavor and nutrition, making it a delightful choice for everyone. Enjoy a warm bowl tonight!

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Soups

Cuisine: Italian

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 2 teaspoons olive oil
• 1 medium sweet onion, chopped
• 2 teaspoons chopped fresh oregano
• 4 medium garlic cloves, minced
• 3 cups peeled, seeded and chopped butternut or acorn squash
• 3 cups chopped zucchini (about 4 medium)
• 1 cup fresh or frozen corn
• 2 14.5-ounce cans petite diced tomatoes, drained
• 3 14-ounce cans fat free low-sodium chicken or vegetable broth
• 1 15.5-ounce can white beans, drained & rinsed
• 1 bunch cleaned and chopped Swiss chard (leaves only)
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ cup freshly grated Parmesan cheese

Equipment

• Saucepan
• Skillet
• Large Pot
• Grater
• Mixing Bowl
• Chef's Knife
• Blender
• Peeler
• Food Processor
• Wooden Spoon
• Cutting Board

Method

 

1. Start by heating the olive oil in a large pot over medium-high heat. You want it hot enough to shimmer but not so hot that it smokes. Add the chopped onion to the pot and sauté it for a couple of minutes until it softens slightly. This is where your base flavor begins to build.
2. Once the onion is softened, stir in the chopped fresh oregano and minced garlic. Sauté for about a minute, just enough for the garlic to release its fragrant aroma. Be careful not to let it burn!
3. Next, add the chopped butternut squash, zucchini, and corn into the pot. Continue sautéing for a few more minutes until the vegetables begin to get tender. They should just start to soften and turn vibrant.
4. Remove the pot from the heat and take one can of the drained diced tomatoes along with one can of broth and blend them until smooth. You can use an immersion blender right in the pot or transfer to a regular blender. Pour this mixture back into the pot with the sautéed vegetables.
5. Return the pot to the heat and stir in the second can of drained diced tomatoes and the remaining two cans of broth. Bring the mixture to a boil, giving it a good stir to combine all the flavors.
6. Once it's boiling, reduce the heat and let it simmer for about twenty minutes. During this time, the flavors will meld together beautifully, and the soup will thicken slightly.
7. After twenty minutes, add the drained white beans and the cleaned and chopped Swiss chard to the pot. Stir gently and allow the chard to wilt, which should take about five minutes. This adds a lovely green color and loads of nutrients.
8. Once the chard is wilted, remove the pot from heat and stir in sea salt and black pepper to taste. The soup should be well-seasoned and bursting with flavor.
9. Now for the grand finale! Ladle the soup into bowls and generously sprinkle freshly grated Parmesan cheese on top of each serving. This final touch adds a savory richness that completes the dish.
10. Serve hot, and enjoy the cozy warmth of your homemade Italian Vegetable Soup!

Notes

If you're looking to customize your Italian Vegetable Soup, here are some great ways to adapt it:

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.