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Italian Vegetable Soup

Bowl of Italian vegetable soup with cannellini beans, ditalini pasta, fresh spinach, and grated Parmesan cheese
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A rustic and hearty one-pot Italian vegetable soup packed with fresh vegetables, cannellini beans, ditalini pasta, and a rich tomato broth. Simple pantry ingredients, minimal effort, and perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped into small pieces
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes, with their juices
  • 6 cups vegetable broth or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup ditalini pasta or other small pasta
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 2 cups fresh spinach
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, roughly chopped
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and edges are just golden, about 5 to 7 minutes.
  2. Add minced garlic and red pepper flakes. Stir constantly and cook for 1 minute until fragrant. Do not let the garlic brown or it will turn bitter.
  3. Pour in the crushed tomatoes with their juices and add the broth. Stir in the dried oregano and basil until combined.
  4. Bring to a full boil, then reduce to a steady simmer. Cover the pot and cook for 15 minutes to develop the broth flavor.
  5. Add the ditalini pasta and rinsed cannellini beans. Simmer uncovered for 10 to 12 minutes, stirring every few minutes, until the pasta is just al dente.
  6. Turn off the heat. Stir in the fresh spinach and parsley. Let sit 1 to 2 minutes until spinach wilts and turns a vibrant deep green.
  7. Season with salt and freshly ground black pepper to taste. Ladle into bowls and top with freshly grated Parmesan cheese.

Notes

  • For meal prep, store cooked pasta separately and add it fresh to each bowl when reheating to prevent mushiness.
  • Freeze the soup base without pasta for up to 3 months. Add freshly cooked pasta when serving after thawing.
  • The soup thickens as it sits. Add a splash of broth when reheating to loosen the consistency.
  • Use San Marzano style crushed tomatoes for the richest broth flavor.

Nutrition

Find it online: https://www.benefitiany.com/italian-vegetable-soup/