Very Veggie Recipes: Hearty Italian Vegetable Soup

May 4, 2020
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Learn about the Very Veggie Movement

Let this chunky, herby Italian soup warm up your week. It’s perfect for when you need a nourishing pick-me-up that makes the best of a well-stocked pantry.


12 oz pasta
3-5 cups low sodium vegetable broth
4 stalks celery
2 cups of baby carrots halved
1 can cannellini beans
2 tbsp olive oil
½ onion, diced
1 tsp minced garlic (about 4 cloves)
1 tbsp salt
1 tsp black pepper
¾ tsp paprika
2 bay leaves
1 tbsp Italian seasoning mix (thyme, rosemary, oregano, basil)


  1. In a large pot, cook onions in olive oil until translucent.
  2. Add carrots, celery, and garlic to the pot. Sprinkle about ⅓ of the salt and pepper on vegetables and cook for about 25 minutes on medium heat.
  3. Add cannellini beans, vegetable broth, paprika, sage, and Italian seasoning. Add remaining salt and pepper.
  4. Let soup simmer, stirring occasionally, for 2 hours.
  5. Cook noodles according to directions. Keep separate and serve with soup. Garnish with breadcrumbs and enjoy!

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