Chunky Vegetable Soup

4 from 12 votes

This healthy Chunky Vegetable Soup recipe is hearty and vegetarian. It's made with potatoes, carrots, and cooked in a savory Italian broth.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: hearty vegetable soup, italian vegetable soup, vegetarian soup

Servings:

Calories: 174kcal

Author: Christine Rooney

Equipment

Dutch Oven or heavy-bottomed soup pot

Ingredients

6 cloves garlic
1 onion any color
4-5 carrots yields 3 heaping cups chopped
1 lb. green beans yields 3-4 cups chopped
4-5 red potatoes yields 3 heaping cups chopped
5 cups vegetable broth
2 cups crushed tomatoes
2 packed cups kale chopped
1 15.5 oz. can cannellini beans or canned beans of choice
1 ½ tsp. Italian seasoning
¾ tsp. kosher salt split
½ tsp. pepper
½ cup Parmesan cheese for garnish
¼ cup basil for garnish

US Customary - Metric

Instructions

Wash and scrub 4-5 carrots and 4-5 red potatoes (can use Yukon Gold potatoes). Optional: Peel the carrots and potatoes. Cut the carrots into slices and dice the potatoes. Make sure the carrots and potatoes are relatively the same size to ensure that they cook evenly.
Wash and trim 1 lb. of fresh green beans. Cut the beans into halves or thirds.
Mince 6 cloves of garlic and 1 onion (any color).
Roughly chop 2 packed cups of kale (or leafy hearty greens of choice).
The kale can be omitted if you prefer.
Drain 1 15 oz. can of cannellini beans (or canned beans of choice).
Heat a cast iron Dutch oven or large heavy-bottomed soup pot to medium high on the stove top. Once heated, add 2 Tbsp. olive oil. Add the minced garlic and onions. Sauté for 4-5 minutes, stirring often.
Add the sliced carrots and green beans, along with ½ tsp. each of kosher salt and pepper. Sauté for 7-8 minutes, stirring often.
Add 5 cups vegetable broth, 2 cups crushed tomatoes, 1 ½ tsp. Italian seasoning, and ¼ tsp. kosher salt . Stir until combined.
Bring to a boil, reduce to a low boil, cover, and cook for 20 minutes.
Add the diced potatoes to the soup pot. Bring to a boil once again and reduce to a low boil, cover, and cook for another 15 minutes.
Add the chopped kale and the rinsed cannellini beans and stir until completely combined. Cover and cook for another 5 minutes.
The soup is finished when the carrots and potatoes are soft, but not mushy and easily pieced with a fork or knife.
To Serve: Garnish with a generous amount of shredded Parmesan, Asiago, or Pecorino Romano cheese and some torn fresh basil leaves.

Notes

If you'd like to thicken the soup add a spoonful or two of tomato paste and stir until combined. If you'd like to thin it out add another cup of vegetable broth.

Add ¼ tsp. red pepper flakes if you'd like to make the soup a bit spicy.

Nutrition