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Italian vegetable soup

Italian Vegetable Soup Recipe


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 1x

Description

This vegetable & gnocchi Italian soup recipe is bursting with flavor and can be made in around 30 minutes, making it an easy weeknight meal.


Ingredients

Scale
  • 1 yellow onion
  • 4 cloves garlic
  • ½ cup chopped basil leaves, plus additional for serving if desired
  • 15-ounce can chickpeas
  • 2 tablespoons olive oil
  • 2 pinches red pepper flakes
  • 1 quart vegetable broth
  • 28-ounce can diced fire roasted tomatoes*
  • 15-ounce can diced fire roasted tomatoes
  • 1 teaspoon kosher salt
  • Fresh ground pepper
  • 1 1/2 cups frozen (or fresh) cut green beans
  • 1 pound gnocchi (gluten-free if necessary; here’s our favorite)
  • 4 to 6 cups spinach leaves
  • Parmesan cheese, for serving (optional)*

Instructions

  1. Chop the onion and mince the garlic cloves. Chop the basil. Drain and rinse the chickpeas.
  2. In a large pot, heat the olive oil over medium high heat. Saute the onion until translucent, about 5 minutes. Stir in the garlic and basil for 1 minute. Add the chickpeas, red pepper flakes, broth, both cans of tomatoes and their juices, kosher salt, and several grinds of fresh pepper. Bring to a boil, then reduce to a simmer. Add the green beans, then simmer for 15 minutes.
  3. Break apart any clumps in the gnocchi, then add them to the pot and cook for 5 minutes until tender. Turn off the heat and stir in the spinach until wilted, about 1 minute.
  4. To serve, ladle soup into bowl and top with Parmesan and basil leaves if desired. Allow to cool slightly before diving in!

Notes

*Note: Use fire roasted tomatoes if at all possible; avoid “no salt added” varieties. With the fresh basil, the soup is very flavorful and doesn’t require the addition of cheese, but feel free to add if desired.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Italian Soup Recipes