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Let's Make Italian Vegetable and Bean Soup
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This easy 30 minutes vegetable and bean soup is packed with Italian flavors, tons of veggies, and is freezer friendly. Great for a nutritious dinner and meal prep.
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  • 1 tbsp olive oil (or cooking spray)
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 2 tbsp tomato paste
  • 2 zucchini, diced
  • 2 cups green beans, chopped
  • 30 oz cannellini beans, rinsed and drained
  • 14 oz canned fire roasted diced tomatoes
  • 4 cups vegetable broth (or chicken broth)
  • 4 cups baby spinach
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Let's Watch Italian Vegetable and Bean Soup
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Step 1 Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until beginning to soften.
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Step 2 Add the garlic, Italian seasoning, and tomato paste. Cook for 1 minute until fragrant. Add the zucchini and green beans. Season with salt and pepper. Cook for about 2 minutes.
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Step 3 Add the diced tomatoes, beans, and broth. Bring to a boil and turn down to a simmer. Cook for 20 minutes.
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Step 4 Stir in the spinach until it wilts. Season as needed. Serve with parmesan cheese and fresh basil if desired.
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