Chunky Italian Vegetable Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
3–4 large carrots, chopped
02 -
3 celery stalks, chopped
03 -
1 onion, chopped
04 -
4 garlic cloves, minced
05 -
3 cups baby spinach
→ Seasonings
06 -
½ tbsp Italian seasoning
07 -
1 tsp parsley
08 -
1 bay leaf
→ Liquids and base
09 -
8 cups vegetable broth or stock
→ Canned goods
10 -
2 cans (approx. 15 oz. each) kidney beans, undrained
11 -
1 can (approx. 14.5 oz.) diced tomatoes, undrained
12 -
⅓–½ cup tomato paste (depending on desired thickness)
13 -
1⅓ cup short pasta (rotini, macaroni, or ditalini), uncooked
# Instructions:
01 -
Chop carrots, celery, and onion. Sauté these vegetables in olive oil in a large soup pot until the onions are translucent.
02 -
Add minced garlic, vegetable broth, beans, diced tomatoes, Italian seasoning, parsley, bay leaf, and tomato paste. Simmer on medium heat for 30 minutes or until carrots and celery are tender, stirring occasionally to maintain a gentle boil.
03 -
Stir in baby spinach and uncooked pasta. Continue cooking at a soft boil for an additional 15 minutes or until the pasta is fully cooked. Adjust the seasoning to taste.
04 -
Store leftovers in a sealed container in the refrigerator for up to 5 days or freeze for up to 6 weeks.
# Notes:
01 -
To avoid overly starchy soup, avoid leaving uncooked pasta in the soup unattended for long periods. Cook pasta separately if needed and add just before serving.
02 -
This soup freezes well. Freeze individual portions in freezer-safe containers for a quick lunch or dinner option.
03 -
Feel free to add zucchini or chopped cabbage to vary the flavor and texture.
04 -
If using gluten-free pasta, rice-based options work well. Avoid overcooking to maintain texture.