Hearty Italian Vegetable Soup

This Hearty Italian vegetable soup is loaded with healthy chunky vegetables.  It’s an easy country vegetable soup recipe this is so flavorful.

Country Vegetable Soup Recipe:

• Zucchini
• Yellow Squash
• Onion
• Broccoli florets
• Carrots
• Celery
• olive oil
• 14.5oz can petite diced tomatoes
• 16oz can chickpeas or Garbanzo Beans
• 15oz can black beans
• 3 cups fresh spinach or kale
• 1 tablespoon Italian Seasoning
• 2-3 cups of water, chicken broth or vegetable broth
• Salt and Pepper to taste

Making this Italian vegetable soup:

Scroll down for the printable recipe

Start your hearty vegetable soup by chopping the Italian vegetables into bite-size pieces.   Then peel and slice carrots, slice celery, and cut the squash and zucchini in half lengthwise and half the halves and chop.   Then break or cut the broccoli into pieces.  Chop the onion into 1 inches chunks.  

 Place all the fresh veggies in a large dutch oven and add just enough olive oil to keep them from sticking.  

Stir fry the veggies on high heat until the onions are translucent, then add the Italian seasoning.

Give the veggies and seasoning a quick stir to release all the flavors and continued to stir fry until the veggies are caramelized.

Add the tomatoes with juice to the soup and stir to combine. 

Drain and place the chickpeas and black beans into a colander and rinse very well. 

Add the chickpeas and black beans and to the chunky vegetable soup pot. 

Gently stir well add the water, chicken or vegetable broth and bring to a boil.  

Lower heat and simmer for about 10 minutes until all the veggies are tender. 

Add the spinach or kale and cook until kale is just done.   Also, spinach or kale both have added health benefits but the kale holds up so much better than spinach in a soup.  Then add salt and black pepper to taste. 

 Serve with or without a little Parmesan cheese on top and with a low-calorie wrap or a huge salad to make a very satisfying meal.   And this Italian vegetable soup gives us plenty of flavors that satisfy your appetite. 

See these other Hearty Soups:

• Hamburger Vegetable Soup
• Spicy Chicken Tortilla Soup 
• Mexican Black Bean Soup
• Hearty Sausage Minestrone Soup

Click HERE to save this Italian country vegetable soup recipe to Pinterest

Print Recipe

5 from 34 votes

Italian Vegetable Soup

Make Italian vegetable soup with our country vegetable soup recipe. This hearty vegetable soup is made with Italian vegetables for a chunky vegetable soup.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Soup

Cuisine: Italian

Keyword: chunky vegetable soup, country vegetable soup, hearty vegetable soup, Italian vegetable soup, Italian vegetables

Servings: 4

Calories: 70kcal

Author: Evelyn Osborn

Equipment

• Soup Pot

Ingredients

• 1 Zucchini
• 1 Yellow Squash
• 1 Onion
• 1 1/2 cups Broccoli florets
• 2-3 whole carrots
• 2 ribs celery sliced
• olive oil
• 1 14.5 oz can diced tomatoes
• 1 16 oz chickpeas reduced-sodium
• 1 15 oz black beans reduced-sodium
• 3 cups fresh spinach or kale
• 1 tablespoon Italian Seasoning
• 2-3 cups Chicken broth or vegetable broth
• Salt to taste
• Black Pepper to taste

Instructions

• Start your hearty vegetable soup by chopping the Italian vegetables into bite-size pieces.   Peel and slice carrots, slice celery, and cut the squash and zucchini in half lengthwise and half the halves and chop.  Break or cut the broccoli into pieces.  Chop the onion into 1 inches chunks.
• Place all the fresh veggies in a large dutch oven or soup pot and add just enough olive oil to keep them from sticking
• Stir fry the veggies on high heat until the onions are translucent
• Add the Italian seasoning at this point and give the veggies a quick stir to release all the flavors and continued to stir fry until the veggies are caramelized.
• Add the tomatoes with juice to the soup and stir to combine.
• Drain and place the chickpeas and black beans into a colander and rinse very well. 
• Add the chickpeas and black beans and to the chunky vegetable soup pot.
• Gently stir well add the water, chicken or vegetable broth and bring to a boil. 
• Lower heat and simmer for about 10 minutes until all the veggies are tender. 
• Add the spinach or kale and cook until kale is just done.   Spinach or kale both have added health benefits but the kale holds up so much better than spinach in a soup. 
• Salt and pepper to taste.
• Serve with or without a little Parmesan cheese on top.

Nutrition

Calories: 70kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 504mg | Potassium: 794mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7975IU | Vitamin C: 67mg | Calcium: 105mg | Iron: 2mg