Italian Vegetable Soup

This Italian Vegetable Soup is the ultimate comfort food for chilly evenings. It combines savory lean ground beef with a robust medley of carrots, celery, onions, and cabbage, all simmered in a rich tomato base. The addition of red kidney beans adds a satisfying protein punch and creamy texture, while dried herbs like basil, oregano, and parsley infuse the broth with authentic aromatic warmth. Perfect for meal prep, this soup actually tastes better the next day as the flavors meld together. Its a simple, wholesome dish that feels like a warm hug in a bowl, requiring minimal effort for maximum flavor. Serve it with crusty bread for dipping and enjoy a healthy, hearty meal that the whole family will love.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 12

Calories: 479.5

Dietary: Gluten-free

Description

This Italian Vegetable Soup is the ultimate comfort food for chilly evenings. It combines savory lean ground beef with a robust medley of carrots, celery, onions, and cabbage, all simmered in a rich tomato base. The addition of red kidney beans adds a satisfying protein punch and creamy texture, while dried herbs like basil, oregano, and parsley infuse the broth with authentic aromatic warmth. Perfect for meal prep, this soup actually tastes better the next day as the flavors meld together. Its a simple, wholesome dish that feels like a warm hug in a bowl, requiring minimal effort for maximum flavor. Serve it with crusty bread for dipping and enjoy a healthy, hearty meal that the whole family will love.

Ingredients

1 pound Lean ground beef
1 tablespoon Dried parsley -- flaked
1 cup Onion -- diced
1 teaspoon Salt
1 cup Celery -- sliced
1/2 teaspoon Oregano
1 cup Carrot -- sliced
1/2 teaspoon Basil -- sweet
2 Cloves Garlic -- minced
1/4 teaspoon Black pepper
1 can Tomatoes -- 16 oz
2 cups Cabbage -- shredded
1 can Tomato sauce -- 15 oz
1 cup Frozen green beans
1 can Red kidney beans -- 15 oz.

Directions

1
Heat oil or butter in a large pot over medium heat.
2
Add diced onion, sliced celery, minced garlic, oregano, and black pepper; cook until vegetables are softened.
3
Add lean ground beef and dried parsley; cook until beef is browned and cooked through.
4
Stir in diced tomatoes, tomato sauce, shredded cabbage, frozen green beans, and sliced carrots.
5
Add drained red kidney beans and sweet basil.
6
Bring the mixture to a boil, then reduce heat and simmer until all vegetables are tender.
7
Season with salt to taste.
8
Serve hot.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 479.5kcal

% Daily Value *
Total Fat 12.9g20%
Saturated Fat 4.7g24%
Cholesterol 86.3mg29%
Sodium 632.4mg27%
Total Carbohydrate 45.2g16%
Dietary Fiber 12.8g52%
Sugars 14.3g
Protein 44.4g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, rinse the canned kidney beans before adding them to the soup to reduce sodium and improve texture.

This soup freezes well. Allow it to cool completely before transferring to airtight containers or freezer bags. It will keep for up to 3 months.

You can substitute fresh basil for dried basil if available; use 1 tablespoon of fresh chopped basil instead of 1/2 teaspoon dried.

If you prefer a thicker soup, mash a portion of the beans against the side of the pot before serving.

Keywords: italian, vegetable, soup, ground, beef, tomato, cabbage, carrot, celery, garlic, onion, kidney, beans, basil, oregano, parsley, green, hearty, comfort

Read it online: https://www.chefs-mate.com/recipe/italian-vegetable-soup/