Save There is nothing quite like a steaming bowl of Italian Herb Vegetable Soup to soothe the soul. This vibrant recipe captures the essence of Mediterranean cooking, combining fresh garden vegetables with a bouquet of aromatic dried herbs for a light yet incredibly satisfying meal.
Save As the pot simmers on the stove, the scents of oregano, basil, and rosemary fill the kitchen, promising a comforting starter or a wholesome main course. This easy-to-follow recipe brings together zucchini, carrots, and hearty potatoes in a rich vegetable broth for a dish that tastes like home.
Ingredients
- Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14 oz / 400 g) can diced tomatoes, with juices
- 4 cups (1 liter) vegetable broth
- 1 medium potato, peeled and diced
- 2 cups baby spinach leaves
- Herbs & Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Optional Additions
- 1 (15 oz / 425 g) can cannellini beans, drained and rinsed
- 1/4 cup chopped fresh parsley, for garnish
- Freshly grated Parmesan cheese, for serving (omit for vegan)
Instructions
- Step 1
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic; sauté for 2–3 minutes until fragrant and softened.
- Step 2
- Stir in the carrots, celery, zucchini, red bell pepper, and green beans. Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.
- Step 3
- Add the diced tomatoes (with juices), vegetable broth, and potato. Stir in oregano, basil, thyme, rosemary, bay leaf, salt, and pepper.
- Step 4
- Bring the soup to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the vegetables are tender.
- Step 5
- If using, add the cannellini beans and simmer for another 5 minutes to heat through.
- Step 6
- Remove and discard the bay leaf. Stir in the spinach leaves and cook for 1–2 minutes until wilted.
- Step 7
- Taste and adjust seasoning as needed.
- Step 8
- Ladle into bowls, garnish with chopped fresh parsley and Parmesan if desired. Serve hot.
Zusatztipps für die Zubereitung
To ensure the best texture, dice your potato into small, uniform cubes so they soften at the same rate as the carrots. This soup also freezes exceptionally well; just make sure to cool it completely before storing it in airtight containers.
Varianten und Anpassungen
For extra heartiness, add small pasta such as ditalini or orzo during the last 10 minutes of cooking. If you need a gluten-free version, ensure your broth and any optional pasta additions are certified gluten-free.
Serviervorschläge
Ladle the hot soup into rustic bowls and garnish with a generous amount of fresh parsley. Serve alongside crusty Italian bread or a light side salad to complete the meal. For non-vegans, a sprinkle of fresh Parmesan adds a lovely salty finish.
Save Whether you are enjoying this as a light lunch or a comforting starter, this Italian Herb Vegetable Soup is a testament to the beauty of simple, fresh ingredients. Enjoy every spoonful of this wholesome Mediterranean classic.
Recipe Guide
- → What vegetables work best in this soup?
Carrots, celery, zucchini, red bell pepper, green beans, and potatoes form the classic Mediterranean base. You can also add chopped kale, Swiss chard, or butternut squash for variety.
- → Can I use fresh herbs instead of dried?
Absolutely. Use three times the amount of fresh herbs compared to dried. Add tender herbs like basil and parsley in the last few minutes to preserve their bright flavor.
- → How long does this soup keep in the refrigerator?
This soup stores well in an airtight container for 4-5 days. The flavors often develop and improve after a day or two. Reheat gently on the stove, adding a splash of broth if needed.
- → Is this suitable for meal prep and freezing?
Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stove.
- → What can I serve with this Mediterranean soup?
Crusty bread, focaccia, or garlic bread make perfect accompaniments. A simple green salad with balsamic vinaigrette or a light antipasto plate complements the flavors beautifully.
- → How can I make this soup more protein-rich?
Add cannellini or kidney beans during simmering, or stir in cooked lentils. For non-vegetarian versions, diced chicken or turkey works well. A dollop of ricotta or pesto on top adds both protein and flavor.