Italian Herb Vegetable Soup (Printer-friendly)

Hearty Mediterranean vegetables and aromatic Italian herbs come together in this vibrant, comforting bowl.

# What You'll 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 can (14 oz) diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 1 medium potato, peeled and diced
12 - 2 cups baby spinach leaves

→ Herbs & 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 can (15 oz) cannellini beans, drained and rinsed
20 - 1/4 cup chopped fresh parsley for garnish
21 - Freshly grated Parmesan cheese for serving (omit for vegan)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
02 - Stir in sliced carrots, celery, diced 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 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 another 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 soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle into bowls and garnish with chopped fresh parsley and Parmesan cheese if desired. Serve hot.

# Expert advice:

01 -
  • It tastes like comfort without weighing you down, thanks to the broth-based simplicity and garden-fresh vegetables.
  • You can make a huge pot and forget about meal planning for days, since it freezes beautifully and tastes even better reheated.
  • The herbs do all the heavy lifting flavor-wise, so you're not scrambling for obscure ingredients or special equipment.
02 -
  • Don't skip sautéing the onion and garlic first; this step builds a flavor foundation that makes the rest of the soup taste intentional rather than just boiled vegetables in broth.
  • The bay leaf must come out before serving, or someone will eventually bite into it and have an unpleasant moment—learn this the easy way instead of the hard way.
  • Taste the soup before the spinach goes in; once you add it and it melts, you can't tell if you need more seasoning as easily.
03 -
  • Let your soup simmer uncovered so the flavors concentrate and the vegetables release their natural sweetness instead of steaming themselves into blandness.
  • Invest in a good vegetable broth; it's the base of this entire dish, and a thin, salty broth will sabotage everything you do right with the herbs and vegetables.
  • The order matters—adding spinach at the very end keeps it bright rather than darkened, and removing the bay leaf before serving prevents someone from having an unpleasant surprise.
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