Italian Bean and Vegetable Soup
Made with prepared chicken stock, canned beans, and a colorful combination of vegetables, this easy Italian bean and vegetable soup is perfect for winter.
By Yankee Magazine|Oct 21 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanMade with prepared chicken stock, canned beans, and a colorful combination of vegetables, this easy Italian bean and vegetable soup is the perfect fall or winter soup recipe.
Note: This recipe makes a lot, so you can eat it for lunch all week long, or freeze half for later. If you prefer, you can halve the recipe for a smaller amount.
Yield:
8-10 servingsIngredients
2 (15-ounce) cans canellini beans, drained and rinsed
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
4-5 stalks celery, diced
4-5 medium carrots, diced
3 small zucchini, diced
3 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
8 cups chicken broth
2 (14.5-ounce) cans diced tomatoes
3-4 cups (or one 5 oz. bag) baby spinach leaves, stems trimmed
Freshly grated Parmesan, optional
Instructions
Heat the oil in a large Dutch oven over medium heat. Add the onion, garlic, carrots, celery, zucchini, Italian seasoning, salt, and pepper. Cook, stirring occasionally, for about 5 minutes or until the vegetables are tender. Add the broth, tomatoes (including the juice), and beans. Then add the spinach leaves and simmer until the spinach is wilted. Serve with freshly grated Parmesan or crusty bread.
Do you think this could be made in a slow cooker/crockpot?
I love all the delicious recipe’s
Love the recipes. Love New England states.
I have made this in my crockpot. Cooked low 5-7 hours. Excellent!
Are there instructions of how to cook this recipe in a crockpot?
This soup recipe is ripe for substitutions and still turns out great! (Fresh herbs straight from our New England garden didn’t hurt it either! )
This soup recipe looks delicious. I can’t wait to try it. Since I have ckd I am going to try making it without the canned tomatoes but thought I would add chopped fresh tomatoes that I canned without salt added.
The delicious-looking photo shows sliced zucchini yet the instructions call for diced. Not the right photo for the recipe perhaps?
Family favorite recipe.
We took Italian sausage out of its casing, fried it up and added it to the pot for a little extra. Awesome. Just not sure how long best to cook it.
My go to soup is similar but with more beans. Garlic, olive oil, escarole, chicken stock, petite diced tomatoes, 1can each of chick peas, cannellini beans and red kidney beans. Add cooked macaroni , oregano , basil and black pepper. Green beans another suggestion. Oh forgot zucchini.
This is minestrone soup – whatever vegetables in the garden are all possible
Has anyone tried to make it vegetarian-with vegetable stock instead of chicken stock?
Go for it. I had done it many a times and it always turns out delicious if I say so myself. Life, Cooking and Baking is an Adventure so GO FOR IT!!! :O) Cheers!
I moved my family to California in 1957 but never lost my enjoyment of New England and Portuguese food. Imprinting your RECIPIES this morning at 6 AM
Thank you