Italian Vegetable Soup

Prep: 25 minutes Cook: 35-40 minutes


By Tiffany Hobson


  • 1 large yellow onion, diced
  • 8 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 tsp dried thyme
  • 1 tsp dried Italian herb seasoning
  • 1 tsp dried oregano
  • several twists fresh ground pepper
  • 26.46 ounces Pomi chopped tomatoes
  • 32 ounces low sodium vegetable broth
  • 1/8 cup tomato paste
  • 15 ounce can cannellini beans, drained and rinsed
  • 1 bunch lacinato kale, stripped from stems and finely chopped
  • 1/8 cup fresh Italian parsley, stripped from stems and finely chopped


In a non-stick pot, dry saute the onion, garlic, celery, carrots, zucchini and yellow squash over medium to medium-high heat covered, stirring occasionally, until the vegetables become tender, about 10 minutes. Add the thyme, Italian herb mix, oregano and several twists of freshly ground black pepper and mix well with the vegetables. Cook for another 3 to 5 minutes. Add the tomatoes, vegetable broth and tomato paste, mix well and bring to a boil. Reduce heat to low. Add beans, kale and parsley and mix well. Cook for an additional 5 to 7 minutes until the kale has started to wilt. Serve immediately. Add more freshly ground black pepper and salt to taste, if desired.