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Italian Vegetable Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/italian-vegetable-soup-recipe/