Italian Vegetable Soup

Ahhh the fall chill is in the air and there's nothing I love more than cozying up with a warm bowl of soup!

This recipe actually started out as Minestrone Soup, but since I didn't want to add pasta, I turned it into a vegetable soup. It works, right?! 

The pancetta and sun dried tomato paste are the secret weapons that give this soup an extra special touch and deep complex flavor. Plus using butternut squash instead of potatoes makes it lighter and healthier!

You could definitely use fresh instead of frozen vegetables, but I'll admit that I wasn't in the mood to chop and wanted to keep it simple. And you know what, the frozen veggies worked perfectly and are delicious! Enjoy! 

Total Time:
1 hr

Prep: 10 min
Cook: 50 min


Yield: 6-8 servings
Level: Easy


Italian Vegetable Soup



Ingredients:

  • 1 TB olive oil
  • 4 ounces pancetta, ½-inch-diced
  • 1 medium yellow onion, chopped
  • 1 bag frozen organic Mediterranean blend veggies (zucchini, yellow squash, red bell pepper, onion)
  • 1 bag frozen organic butternut squash cubes
  • 4 cloves minced garlic
  • 1 teaspoon dried thyme
  • 1 (28-ounce) can diced tomatoes
  • 8 cups chicken broth
  • 2 TB sun dried tomato paste or pesto
  • 1 piece Parmesan rind
  • Sea salt and freshly ground black pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 8 to 10 ounces fresh baby spinach leaves
  • Parmesan cheese for topping

Directions:

  1. Heat olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.
  2. Add the onions and sauté until tender, about 2 minutes, then add the garlic and cook for 1 minute.
  3. Add the tomatoes, chicken broth, sun dried tomato paste, Parmesan rind, thyme, 1 tsp salt, and 1 TB pepper.
  4. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
  5. Add the frozen vegetables and simmer until tender, about 10-15 minutes.
  6. Add the beans and heat through.
  7. Just before serving, add spinach and stir until wilted.
  8. Top each serving with a sprinkle of Parmesan cheese.
  9. Enjoy!