Description
A hearty and flavorful Italian Vegetable Soup recipe that is perfect for a comforting meal. This soup is packed with a variety of vegetables, beans, pancetta, and savory seasonings, creating a delicious and satisfying dish.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 6 oz diced pancetta
- 1 medium Vidalia (sweet) onion, diced to ½”
- 2 large carrots, diced to ½”
- 2 stalks celery, diced to ½”
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup dry white wine
- 4 cups vegetable broth
- 1 28-oz can crushed tomatoes
- 1 15-oz can cannellini beans, undrained
- 1 tablespoon Italian seasoning
- 1 sprig fresh thyme
- 1 bay leaf
- 1 large zucchini, diced to ½”
- 1 large yellow squash, diced to ½”
- 6 oz fresh green beans, chopped to 1”
- 1 tablespoon fresh lemon juice
- Kosher salt, to taste
- Ground pepper, to taste
For Serving:
- Fresh basil
- Grated Parmesan cheese
Instructions
- Prepare Pancetta: Heat olive oil and pancetta in a large pot until pancetta is crispy.
- Cook Vegetables: Add onion, carrots, and celery; saute until onions are translucent. Add garlic and cook briefly.
- Add Flavors: Mix in tomato paste, cook briefly, then deglaze with white wine.
- Add Broth and Beans: Pour in broth, crushed tomatoes, beans, and seasonings. Bring to a boil and simmer.
- Incorporate Vegetables: Add zucchini, squash, and green beans. Simmer until vegetables are tender.
- Finalize: Stir in lemon juice, adjust seasoning, and serve with basil and Parmesan.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Italian Vegetable Soup, Vegetable Soup, Italian Soup, Healthy Soup
