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.
Italian Bean and Vegetable Soup
Photo Credit : Aimee TuckerMade 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.
