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Hearty Italian Vegetable Soup

Submitted by: | Source: myself

Hearty Italian Vegetable Soup
2012-07-22 Other
4.6 34

This hearty soup is loaded with chunky vegetables, beans and pasta. It's a perfect meatless meal served with a crusty bread. Mangia!!

  • Servings: 6-8 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes


1 cup Chopped Onion
1 cup Chopped Celery
1 cup Minced Carrots
1 cup Chopped Zucchini
3 Tbsp Olive Oil
3× 14.5 oz cans Vegetable Broth
1× 14.5 oz can Petite Diced Tomatoes, italian style
1× 15 oz can Tomato Puree
1× 15.5 oz can Cannelli Beans, unrinsed
1 tsp Italian Seasoning
¼ tsp Minced Dried Garlic
1½ cups Uncooked Pasta Shells
Salt & Pepper To Taste


In a large pot or Dutch oven, cook the onion, celery, carrots and zucchini in the olive oil, over medium high heat. Cook for 3-4 minutes, stirring often. Add the broth, diced tomatoes, tomato puree, beans, Italian seasoning and garlic. Mix well and bring to a boil. Add the pasta shells and cook for 10-12 minutes, or until pasta is al dente. Season with salt and pepper. Sprinkle each individial serving with Parmesan cheese.

Helpful Tips:

The broth in this soup is so tasty, I always serve it with a loaf of crusty Italian bread. Add a salad and you've got a hearty, filling meatless meal.