This Italian Vegetable Soup is slam packed with goodness and flavor.
This soup is one I have been making since I was a newlywed. It has been a staple recipe over the years, and makes an appearance every year.
This soup uses cannellini beans, which are basically a white kidney bean. If you don’t have them, or can’t find them, you can simply substitute regular red kidney beans.
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To Make Italian Vegetable Soup, You Will Need:
- ground beef
- tomato sauce
- fire roasted, diced tomatoes
- beef broth
- black pepper
- cannellini beans
- frozen green beans
- small pasta (ditalini, macaroni, mini-farfalle, or other bit-sized pasta)
- Parmesan cheese
- Dutch oven
Watch Me Make This Recipe:
Click Here to see the “Soups to Warm the Soul” Playlist, mentioned on the video above.
I love to serve my Easy Garlic Biscuits with this soup.
Looking for more delicious soup recipes? Click Here for All My Soup & Stew Recipes
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- 1 lb ground beef
- 1 onion
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 stalks celery, diced
- 1 can (15 oz.) tomato sauce
- 1 can (15 oz.) fire roasted, diced tomatoes
- 2 cups beef broth (you may need more, see instructions)
- 1 Tb parsley
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 can cannellini beans, rinsed and drained
- 1 1/2 c frozen green beans
- 3/4 - 1 c small pasta (ditalini, macaroni, mini-farfalle, or other bit-sized pasta)
- Parmesan cheese, for serving
- To begin, cook the ground beef and onion together in a Dutch oven, until the meat is browned and the onion is tender. Drain off any excess grease from the beef, if you need to.
- Add the minced garlic in, and cook for another minute or two.
- Add in the tomato sauce, diced tomatoes, beef broth, carrots, celery, parsley, basil, oregano, salt and pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low-medium and cook for 15-20 minute, or until the carrots and celery are almost cooked.
- Add in the remaining ingredients, except the parmesan cheese.
- Cook until the pasta is cooked through. The pasta sometimes likes to fall to the bottom and try to stick, so be sure to stir this often as the soup finishes cooking.
- NOTE: If your pasta absorbs too much liquid, you may need additional beef broth to thin this out,
- Serve, topped with a sprinkling of parmesan cheese.
Amount Per Serving: Calories: 275Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 731mgCarbohydrates: 22gFiber: 5gSugar: 4gProtein: 22g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.
This recipe was originally written several years ago, but updated in November 2020.