This Sunday Italian Vegetable Soup is the ultimate comfort food for chilly evenings. It features a rich base of navy beans and chicken broth, packed with an abundance of garden-fresh vegetables like carrots, potatoes, cabbage, and zucchini. The addition of rotini pasta adds a satisfying texture, while dried basil and fresh parsley provide authentic Italian aromatic notes. This dish is perfect for meal prep, as the flavors deepen overnight. It&# 226;ÂÂs a wholesome, family-friendly recipe that brings a taste of tradition to your table without requiring complex techniques. Serve it with crusty bread for a complete, satisfying dinner.
Sunday Italian Vegetable Soup
Description
This Sunday Italian Vegetable Soup is the ultimate comfort food for chilly evenings. It features a rich base of navy beans and chicken broth, packed with an abundance of garden-fresh vegetables like carrots, potatoes, cabbage, and zucchini. The addition of rotini pasta adds a satisfying texture, while dried basil and fresh parsley provide authentic Italian aromatic notes. This dish is perfect for meal prep, as the flavors deepen overnight. It’s a wholesome, family-friendly recipe that brings a taste of tradition to your table without requiring complex techniques. Serve it with crusty bread for a complete, satisfying dinner.Ingredients
Directions
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Cover navy beans with water in a large pot.
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Over medium heat, bring just to the boiling point.
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Remove pan from heat, cover, and let stand for 1 hour.
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Drain beans.
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Add chicken broth, carrot, potato, and drained beans to the pot.
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Cover and cook over medium heat until vegetables are almost tender, about 35 minutes.
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Heat corn oil in a small skillet and sauté onion until tender.
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Add sautéed onion, tomatoes, cabbage, zucchini, celery, chickpeas, rotini, parsley, basil, salt, and pepper to the soup pot.
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Cook for 15 minutes or until pasta is cooked and vegetables are tender.
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Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 42.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 7.8g3%
- Dietary Fiber 3.1g13%
- Sugars 0.4g
- Protein 2.5g5%
* 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 a vegan version, substitute chicken broth with vegetable broth.
You can use dried navy beans that have been soaked overnight instead of the quick-soak method described in the directions.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it cools; add a splash of water or broth when reheating.
Feel free to add other seasonal vegetables like spinach or kale in the last 5 minutes of cooking.
