Italian Herb Vegetable Soup (Printable)

Vibrant Mediterranean-style soup loaded with garden vegetables and classic Italian herbs for a comforting, nourishing bowl.

# 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 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

# 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 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 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 comes together in under an hour but tastes like you've been simmering it all day.
  • The vegetables stay tender but still have personality, and the herbs make it taste way more special than the ingredient list suggests.
  • It's forgiving enough to throw together on a chaotic weeknight, but impressive enough to serve when people drop by unexpectedly.
02 -
  • Don't skip sautéing the onion and garlic first—this creates a flavor foundation that makes the whole soup taste intentional instead of just vegetable water.
  • The bay leaf needs to come out before serving or someone's going to bite into it and wonder what you were thinking.
  • If your soup tastes a little flat at the end, it's probably just missing salt; add it a pinch at a time and taste as you go.
03 -
  • Cut your vegetables roughly the same size so they cook at the same rate and your soup doesn't have crunchy carrots and mushy zucchini.
  • Taste your broth before you use it; if it's already salty, go easier on the seasoning later.
  • If you're making this vegan, skip the Parmesan but don't skip the parsley—it's what makes people sit up and notice.
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