Healthy Italian Vegetable Soup

It’s fall so it must be time for soup!

But honestly, a good soup is good any time of year. Especially an easy to make, healthy soup. We like soup for lunches at home, either alone or alongside a salad or for a light dinner. This one has been tested on the “littles” in our life as well where it’s a hit with the kids too!

Jump to Recipe

This recipe uses white beans as the protein. Take the can and drain. Then take half of the beans and mash. They will act as a bit of a thickener for the soup. The remainder of the beans will add to the veggies.

Prep the produce. Chop fresh carrots, onions and zucchini. Then chop the herbs.

Sauté the Onions and Carrots

After sautéing for a few minutes, add the, garlic salt, pepper and herbs. Next add the wine. Scrape up any of the brown bits using the liquid from the wine.

Now it’s time to add the tomatoes. Be sure to add the juices from the tomatoes. After adding the tomatoes, add the chicken broth. Bring to a slight boil and reduce heat. Let it simmer, covered for about 15 minutes.

Add the Rest!

Add the zucchini, mashed beans and the whole beans. Once again bring to almost boiling. Reduce heat and simmer covered for another 15 minutes. The soup will be ready when the zucchini has softened. Add a bit of salt and pepper to taste and it’s ready!

On this day, we had this soup for lunch with a little bit of bread while we worked at the island in the kitchen. There will be plenty leftover for dinner and more lunches.

Yield: 6

Author: Jennifer Hipskind

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Healthy Italian Vegetable Soup

An easy to make healthy Italian style soup loaded with lots of vegetables

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 1/2 onion, diced
• 2 tablespoons olive oil
• 3 carrots, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh (or dried)oregano
• 1 teaspoon fresh (or dried) sage
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup white wine
• 1 small can diced tomatoes or stewed tomatoes diced
• 32 ozs. chicken broth
• 2 small zucchini
• 1 can canelli beans drained; half smashed

Instructions

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook about 2 minutes. Add the carrots and cook about 5 minutes more until the onion and carrots just begin to soften. Next add the salt, pepper and herbs. Add the minced garlic.
2. Add the wine and scrape up any bits from the vegetables. Reduce until wine is almost fully absorbed.
3. Add the tomatoes and their juices, stir until all incorporated.
4. Once incorporated add the chicken broth and stir. Heat the soup until just boiling, reduce heat and simmer 15 minutes.
5. Add the zucchini the mashed beans and the whole beans. Simmer for 15 minutes more or until the zucchini is soft.
6. Correct with salt and pepper to taste. Serve with warmed bread. Enjoy!