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Sunday Italian Vegetable Soup

Sunday Italian Vegetable Soup recipe image
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;€™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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 42.0
Dietary: Diabetic, Vegan
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
  • 1/2 cup Dry navy beans;
  • 4 cups Water
  • 3/4 cup Chicken broth;
  • 1/2 cup Carrot; sliced, peeled
  • 1 cup Potato; sliced with peel
  • 1 tbsp Corn oil;
  • 1/2 cup Onion; sliced
  • 16 oz Can Italian tomatoes; -including liquid
  • 2 cups Cabbage; sliced thinly
  • 1 cup Zucchini; sliced
  • 1/2 cup Celery; sliced
  • 1/2 cup Chick peas; (garbanzo beans) -drained canned
  • 1/2 cup Rotini or other pasta; -uncooked
  • 1 tbsp Parsly; finely minced fresh
  • 2 tsp Dried basil; crumbled
  • 1/4 tsp Salt
  • 1/4 tsp Ground pepper; freshly
Directions
  1. 1
    Cover navy beans with water in a large pot.
  2. 2
    Over medium heat, bring just to the boiling point.
  3. 3
    Remove pan from heat, cover, and let stand for 1 hour.
  4. 4
    Drain beans.
  5. 5
    Add chicken broth, carrot, potato, and drained beans to the pot.
  6. 6
    Cover and cook over medium heat until vegetables are almost tender, about 35 minutes.
  7. 7
    Heat corn oil in a small skillet and sauté onion until tender.
  8. 8
    Add sautéed onion, tomatoes, cabbage, zucchini, celery, chickpeas, rotini, parsley, basil, salt, and pepper to the soup pot.
  9. 9
    Cook for 15 minutes or until pasta is cooked and vegetables are tender.
  10. 10
    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.

Keywords: italian, vegetable, soup, navy beans, chicken broth, carrots, potatoes, cabbage, zucchini, rotini, garbanzo beans, comfort food, meal prep, rustic, healthy, family dinner
Read it online: https://www.chefs-mate.com/recipe/sunday-italian-vegetable-soup/