Go Back

Easy & light Italian homemade vegetable soup

Course Main Course
Cuisine Italian
Keyword italian vegetable soup, vegetable soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people


  • 2 zucchini
  • 2 medium-size potatoes or 1 cup (100g) of pumpkin
  • 1 leek or 1 big onion

  • 2 carrots
  • 3 cups of string beans or cauliflower   (200g)
  • 2 cups of spinach or chard  (60g)
  • 2 cups of fresh or frozen pulses (peas, beans, broad beans, or chickpeas)  (200g)
  • 3 tomatoes
  • 1 stalk of celery
  • 2-3 sprigs of parsley
  • 4-5 leaves basil
  • 4-5 stems of chives
  • 3 sprigs of thyme
  • One 2-inch (5cm x 5cm) wide rind of Parmigiano Reggiano for added flavor 
  • Extra virgin olive oil
  • Salt and pepper


  • Carefully wash and rinse all the vegetables; peel the potatoes, and remove the seeds from the tomatoes; 
  • Cut them into small even pieces so that they cook evenly. Set aside the carrots, leek, and onion because they need a longer cooking time to release their flavor; 
  • Put a little oil in a stockpot or dutch oven, brown carrots, leek, onion over medium-high heat for a few minutes (do not toast the onion and leek; otherwise, they will get bitter); 
  • Add the other vegetables, the herbs, and the Parmigiano rind (if you choose); 
  • Pour enough hot water to cover all of the vegetables: the water should be about 1 inch (3 cm) above the vegetables; 
  • Partially cover the pot with a lid and cook for about 25 minutes; add a little water if it gets too thick; 
  • Before serving, remove the Parmigiano rind and season with little extra virgin olive oil.
    veggie soup