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Italian Vegetable Soup · Soups & Stews

Italian Vegetable Soup
Rating (0 Rated)
This light, warming soup is bright with vegetable flavors and easily evolves into an entrée - just add cooked beans and pasta.
6-8

Ingredients

 

2 tablespoons olive oil

1 cup lacinato kale or escarole, finely chopped        

2 cloves garlic, minced

1 small onion, chopped (1/2 cup)

1 cup fresh baby spinach

1 small zucchini, cubed  

1 medium fennel bulb, thinly sliced  

3 cups vegetable or chicken broth  

1/4 Vegetable Juice (like V-8)

1  14-ounce can diced tomatoes with liquid

1/4 teaspoon crushed red pepper flakes  

1 teaspoon fresh thyme, finely chopped  

1/2 teaspoon fresh oregano, finely chopped  

sea salt to taste 

freshly ground black pepper to taste

 

1/8 cup fresh parsley, chopped  

1/8 cup basil, chopped

fresh, grated Parmesan cheese
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Italian Vegetable Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

 

1. Heat olive oil in a Dutch oven or soup pot. Add garlic and sauté for a minute or so then add onion and fennel. Cook until softened and add kale and sauté for about 2 minutes. Then add zucchini and spinach and sauté for a minute or so.

 

2. Add broth, diced tomatoes, thyme and oregano, cover and bring to a low boil over medium high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes.

 

3. Before serving, stir in salt, black pepper, parsley and basil. Top with freshly grated Parmesan.

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