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–+ servings
hearty italian vegetable soup

Italian Vegetable Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Ladle
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots sliced
  • 2 stalks celery sliced
  • 1 medium zucchini diced
  • 1 medium potato diced
  • 1 can diced tomatoes 14 oz
  • 4 cups vegetable broth
  • 1 cup green beans trimmed and cut
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic and cook for another minute.
  • Add carrots, celery, zucchini, and potato, and sauté for 5 minutes.
  • Pour in the diced tomatoes and vegetable broth.
  • Add green beans, oregano, basil, salt, and black pepper.
  • Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  • Stir in the fresh spinach and cook until wilted, about 2 minutes.
  • Remove the pot from heat and let the soup rest for 5 minutes.
  • Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.

Notes

For best results, use fresh and high-quality vegetables as they will greatly enhance the flavor of the soup. Feel free to add or substitute vegetables based on seasonal availability or personal preference. This soup can be stored in the refrigerator for up to 3 days, making it an excellent make-ahead meal option.
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