Italian bean and vegetable soup

A bowl of vegetable soup filled with beans, corn, and green vegetables, garnished with fresh herbs, placed on a red and white checkered tablecloth, alongside a plate of salad in the background.

This hearty bean soup is full of flavor and veggies, and it cooks in just 30 minutes. A delicious make-ahead recipe to enjoy all week long.

A bowl of vegetable soup filled with beans, corn, and green vegetables, garnished with fresh herbs, placed on a red and white checkered tablecloth, alongside a plate of salad in the background.
Italian bean and vegetable soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Serving Size 1 cup

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Ingredients

Preparation

  1. In a large pot, heat the oil over medium heat. Swirl to coat the bottom. Cook the onion, celery, carrot and garlic for 4 to 5 minutes or until the vegetables are soft. 
  2. Stir in the broth, beans, tomatoes with liquid, oregano, thyme and red pepper flakes. Turn up the heat to high and bring to a boil. Stir occasionally. Lower the heat to low and simmer covered for 15 minutes. 
  3. Stir in the spinach. Simmer covered for 2 to 3 minutes or until the spinach is wilted. 
  4. When serving, sprinkle the soup with Parmesan cheese.

Nutrition

(per serving)
  • 200 Calories
  • 5 g Total Fat
  • 2 g Saturated Fat
  • 209 mg Sodium
  • 10 mg Cholesterol
  • 26 g Total Carbs
  • 8 g Fiber
  • 3 g Sugars
  • 14 g Protein
  • 523 mg Potassium

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