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

Photo Credit : Aimee Tucker

Made 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 servings

Ingredients

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.