Italian Herb Vegetable Soup (Printable)

Hearty Mediterranean vegetables with aromatic Italian herbs, garlic, and tomatoes in a comforting bowl.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 medium zucchini, diced
07 - 1 red bell pepper, diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 can (14 oz) diced tomatoes with juice
10 - 4 cups vegetable broth
11 - 1 medium potato, peeled and diced
12 - 2 cups fresh baby spinach leaves

→ Herbs and Seasonings

13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary, crushed
17 - 1 bay leaf
18 - Salt and freshly ground black pepper to taste

→ Optional Additions

19 - 1 can (15 oz) cannellini beans, drained and rinsed
20 - 1/4 cup fresh parsley, chopped for garnish
21 - Freshly grated Parmesan cheese for serving (omit for vegan)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for 2-3 minutes until fragrant and translucent.
02 - Stir in carrots, celery, zucchini, red bell pepper, and green beans. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add diced tomatoes with juice, vegetable broth, and diced potato. Stir in oregano, basil, thyme, rosemary, bay leaf, salt, and black pepper.
04 - Bring soup to a boil, then reduce heat and simmer uncovered for 20-25 minutes until vegetables are tender.
05 - If using cannellini beans, add them to the pot and simmer for an additional 5 minutes to heat through.
06 - Remove and discard bay leaf. Stir in spinach leaves and cook for 1-2 minutes until wilted.
07 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley and Parmesan cheese if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been stirring it all day.
  • The Mediterranean herbs fill your kitchen with a smell that makes people think you're fancier than you actually are.
  • One pot means minimal cleanup while you're actually hungry and tired.
  • It's naturally flexible—add what you have, skip what you don't, and it still tastes genuinely delicious.
02 -
  • Don't skip sautéing the onion and garlic—those first few minutes create depth that you absolutely cannot get any other way, and rushing past them is where most home cooks accidentally make soup taste flat.
  • Slice your vegetables uniformly so they finish cooking at the same time; uneven pieces mean some things are mushy while others are still crunchy, and it ruins the whole experience.
  • Dried herbs need the heat and liquid to wake up and become themselves—stir them in early so they have time to bloom into the broth rather than tasting dusty at the end.
03 -
  • Keep your dried herbs fresh by storing them in a dark cabinet away from heat and light; old herbs taste dusty and flat, while fresh ones make the whole difference in something like this where they're the main seasoning.
  • If you want extra heartiness without adding meat, stir in small pasta like ditalini during the last 10 minutes of cooking—it soaks up the broth and turns this from a light soup into something substantial enough for dinner.
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