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Italian Vegetable Soup

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
Cook Time 35 minutes
Total Time 1 hour
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: