Italian Vegetable Soup Recipe

Introduction

This Italian vegetable soup blends smoky pancetta with bright tomatoes and pantry staples for a comforting, weeknight-friendly bowl. Rich flavors develop from a careful sauté and deglaze, then simmered vegetables come together in a nourishing, crowd-pleasing main or starter.

Ingredients

• 2 tablespoon 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 tablespoon 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
• Fresh basil, for serving
• Grated parmesan cheese, for serving

Instructions

1. Step 1: Place the pancetta and olive oil into a Dutch oven or large soup pot, then heat over medium until sizzling. Saute, stirring frequently, until the pancetta is golden brown and crispy, about 6–7 minutes.
2. Step 2: Increase the heat to medium-high. Add the onion, carrots and celery and sauté until the onions turn translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more.
3. Step 3: Add the tomato paste and work into the vegetables. Cook 2–3 minutes to mellow the canned flavor.
4. Step 4: Pour in the white wine to deglaze the pot and dissolve the tomato paste. Stir constantly until the tomato paste is dissolved and any browned bits from the bottom are absorbed.
5. Step 5: Add the broth, crushed tomatoes, cannellini beans with their canning liquid, Italian seasoning, fresh thyme, and bay leaf. Stir well, then bring to a boil over high heat. Reduce to a steady simmer and cook, uncovered, for 20 minutes.
6. Step 6: Add the zucchini, squash, and green beans and stir to combine. Simmer for 10 minutes, until the softer vegetables are just barely tender.
7. Step 7: Stir in the lemon juice, then taste and adjust seasoning with salt and pepper as needed.
8. Step 8: Ladle into bowls, garnish with fresh basil and parmesan cheese, and serve right away.

Tips & Variations

• For a lighter version, omit the pancetta and use olive oil only, then add a pinch of smoked paprika for depth.
• Want more protein? Add cooked white beans or chickpeas after step 6 and heat through.
• Use a whole can of crushed tomatoes if you prefer a heartier soup, or swap in diced tomatoes for a chunkier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can be reheated on the stove over low heat, adding a splash of broth if it thickens. It also freezes well for up to 2 months; thaw before reheating and adjust seasoning as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes. This recipe uses vegetable broth and can be made fully vegetarian by omitting the pancetta or substituting the pancetta with a plant-based option. The dish will still be flavorful from the vegetables, tomato, and herbs.

Can I lighten the recipe by reducing the oil or skipping the wine?

Yes. You can reduce the olive oil by half or skip it entirely, especially if using a nonstick pot. If you skip the wine, substitute an additional ¼ cup vegetable broth with a teaspoon of balsamic vinegar for acidity, or simply increase the broth by ¼ cup.

Italian Vegetable Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 694 reviews

A hearty Italian-inspired vegetable soup brimming with cannellini beans, zucchini, squash, green beans, and pancetta for a rich, savory flavor. Finished with a kiss of lemon and fresh basil for brightness, this stove-top soup makes a comforting meal any night of the week.

• Author: Clara
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1h 0m
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Primary Aromatics and Fat

• 2 tablespoon olive oil
• 6 oz diced pancetta
• 1 medium Vidalia (sweet) onion, diced to ½”

Vegetables and Beans

• 2 large carrots, diced to ½”
• 2 stalks celery, diced to ½”
• 1 large zucchini, diced to ½”
• 1 large yellow squash, diced to ½”
• 6 oz fresh green beans, chopped to 1”
• 1 28-oz can crushed tomatoes
• 1 15-oz can cannellini beans, undrained
• 4 cups vegetable broth
• 1 tablespoon tomato paste

Herbs and Seasoning

• ½ cup dry white wine
• 1 tablespoon Italian seasoning
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper, to taste

For Serving

• Fresh basil, for serving
• Grated parmesan cheese, for serving

Instructions

1. Brown the pancetta In a dutch oven or large soup pot, combine the pancetta and olive oil and heat over medium. Cook until the pancetta is golden brown and crispy, about 6–7 minutes, stirring frequently.
2. Sauté the vegetables Increase the heat to medium-high. Add onion, carrots, and celery; sauté until the onions are translucent, about 5 minutes. Add garlic and cook, stirring constantly, for 1 minute more.
3. Develop the base Add tomato paste and work it into the vegetables. Cook 2–3 minutes to mellow the canned flavor.
4. Deglaze Pour in the white wine to deglaze the pot and dissolve the tomato paste. Stir constantly until the paste is fully incorporated and browned bits are lifted from the bottom.
5. Build the broth Add vegetable broth, crushed tomatoes, cannellini beans (including canning liquid), Italian seasoning, thyme, and bay leaf. Stir well, increase heat to high, and bring to a boil. Reduce to a simmer and cook uncovered for 20 minutes.
6. Add the quick-cooking vegetables Stir in zucchini, squash, and green beans. Simmer for 10 minutes, until the softer vegetables are just tender.
7. Finish and season Stir in lemon juice, then taste and adjust salt and pepper as needed.
8. Serve Ladle into bowls, garnish with fresh basil and parmesan cheese, and serve right away.

Notes

• For a vegetarian version, omit the pancetta and replace with extra olive oil or mashed white beans for body.
• Use a chunky tomato variety for heartier texture or pureed tomatoes for a smoother soup.
• Leftovers keep well in the fridge for up to 3 days; flavors deepen after a day or two.

Keywords: vegetable soup, pancetta, cannellini beans, Italian soup, zucchini, green beans, Tomatopaste, lemon, basil