Weight Watchers Friendly
Rustic Italian Vegetable Soup is a classic recipe that uses fresh vegetables and herbs to make a simple and filling dish.
This soup has escarole, spinach, zucchini, fennel, red bell pepper, onion, and garlic simmered with tomatoes and broth.
Fresh thyme and oregano give it an Italian touch, while parsley and basil finish it off.
It’s a healthy soup recipe that works well for a family dinner or as a starter before the main course. You don’t need a long list of ingredients, and the steps are easy to follow.
This one is great if you want healthy dinner ideas that don’t take much effort but still feel homemade.
Why You’ll Love This Rustic Italian Vegetable Soup
Fresh Ingredients
Made with a variety of vegetables like escarole, spinach, fennel, and zucchini, this soup is wholesome and filling.
Simple to Make
You only need one pot and about 50 minutes to prepare and cook this recipe.
Healthy Choice
This is a great option for healthy soup recipes, packed with vegetables and fresh herbs.
Versatile
Works as a starter or a main dish with some bread on the side.
Tips and Tricks
Balance the Flavors
Taste the soup before serving and adjust salt and pepper to your liking.
Use Fresh Herbs at the End
Adding parsley and basil at the end keeps their flavor bright.
Ingredient Substitutions
Escarole
Use kale or Swiss chard if escarole isn’t available.
Fennel
Try celery if you don’t have fennel.
Serving Suggestions
Pair this soup with crusty bread or a light green salad for a complete meal.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat until warm. This soup also freezes well for up to 2 months.
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Rustic Italian Vegetable Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 2 cups escarole chopped
- 2 cups fresh baby spinach chopped
- 2 small zucchini chopped
- 1 fennel bulb thinly sliced
- 1 red bell pepper chopped
- 1 cup onion chopped
- 2 cloves garlic minced
- 6 cups low sodium vegetable broth
- tomatoes
- 1 can (28 ounces) fire-roasted diced tomatoes
- 2 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh oregano finely chopped
- crushed red pepper flakes to taste
- salt to taste
- ground black pepper to taste
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil leaves
Instructions
- In a large soup pot, place the escarole, spinach, zucchini, fennel, red pepper, onion, garlic, vegetable broth, diced tomatoes, thyme, oregano, and red pepper flakes.
- Cover the pot and bring to a boil over high heat.
- Lower the heat to low and simmer, partly covered, for 10 minutes.
- Stir in salt, black pepper, parsley, and basil.
- Serve hot.
Notes
Tips and Tricks
Balance the Flavors
Taste the soup before serving and adjust salt and pepper to your liking.Use Fresh Herbs at the End
Adding parsley and basil at the end keeps their flavor bright.Ingredient Substitutions
Escarole
Use kale or Swiss chard if escarole isn’t available.Fennel
Try celery if you don’t have fennel.How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat until warm. This soup also freezes well for up to 2 months.Nutrition
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