Italian Vegetable and Bean Soup {Cozy 30-Minute Dinner!}

This Italian Vegetable and Bean Soup is packed with tender veggies, creamy beans, and a tomato-y broth that begs for a piece of bread to swipe the bowl clean. It also comes together quickly, which is a big win on busy weeknights. You chop a few veggies, sauté, add broth and beans, and let the stove do the rest while you set the table or wrangle everyone into the kitchen.

I love this recipe because it uses all the “odds and ends” from the fridge. Half a zucchini? A handful of green beans? A lonely carrot? They all have a home here. Cannellini beans add just enough protein and creaminess to make the soup truly satisfying, without needing meat or cheese.

And the best part: this soup holds up really well in the fridge and freezer. I almost always make a big batch so there’s a comforting, veggie-packed lunch waiting for me over the next few days.

Before You Get Started

Here are a few simple tips to set you up for Italian soup success before you start cooking.

• Chop veggies small: Dice the carrots, celery, zucchini, and onion into small, even pieces so they cook quickly and evenly, and you get a bit of everything in each spoonful.
• Use good broth: Since the broth is the base of the soup, choose a flavorful vegetable or chicken broth you really like. If your broth is bland, your soup will be too!
• Rinse the beans: Rinse and drain the cannellini beans before adding them. This improves the flavor, reduces extra sodium, and keeps the broth from getting too starchy.
• Fire-roasted tomatoes: If you can, grab canned fire-roasted diced tomatoes for a deeper, slightly smoky flavor that makes the soup taste extra rich and cozy.

How to Make Italian Vegetable and Bean Soup

Here’s an easy overview so you know exactly what to expect before you start cooking.

1. Sauté the Aromatics

Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery with a pinch of salt and cook until they begin to soften and smell sweet. Stir often so they don’t brown too much on the bottom of the pot.

2. Build the Flavor Base

Stir in the garlic, Italian seasoning, and tomato paste. Cook just until the garlic is fragrant and the tomato paste darkens slightly in color. This quick step caramelizes the tomato paste and blooms the spices, which gives the broth a richer flavor.

3. Add the Vegetables, Beans, and Broth

Add the zucchini and green beans and season lightly with salt and pepper. Stir to coat in the tomato and spice mixture, then pour in the diced tomatoes, cannellini beans, and broth. Bring everything up to a gentle boil, then lower to a simmer so the flavors can meld and the vegetables become tender.

4. Finish with Greens and Season

Once the veggies are cooked to your liking, stir in the baby spinach. It will wilt in just a minute or two. Taste the soup and adjust with more salt, pepper, or Italian seasoning as needed. Ladle into bowls and finish with grated Parmesan and fresh basil if you like.

Slow Cooker Method

Making this soup in the slow cooker is so easy and a great lazy dinner!

Sauté the onion, carrots, celery, garlic, Italian seasoning, and tomato paste on the stovetop first for the best flavor. Then add everything except the spinach to the slow cooker and cook on low for about 6–7 hours or high for 3–4 hours. Stir in the spinach during the last 10–15 minutes so it wilts without overcooking.

Recipe Tips and Tricks

Here are the best tips and tricks to make this recipe come out perfectly every single time.

• Change up the veggies: Use what you have on hand. Kale, mushrooms, bell peppers, leeks, or chopped cabbage all work really well in this soup. Just add heartier veggies earlier so they have time to soften.
• Boost the protein: Double the beans or stir in cooked shredded chicken, turkey, sausage, or ham to make the soup even more filling. This is a great way to repurpose leftover rotisserie chicken or holiday ham. It would also be delicious with ham, like in this Easy Ham and Bean Soup!
• Add noodles or grains: Stir in cooked small pasta, egg noodles, or rice at the end if you want a heartier, minestrone-style soup. To keep the broth from getting too starchy, cook noodles or grains separately and add them to each bowl as you serve.
• Adjust thickness: For a thicker, richer broth, stir in an extra spoonful of tomato paste or let the soup simmer uncovered for a few minutes to reduce slightly. For a thinner soup, splash in a bit more broth or water.
• Layer the flavor: Drop in a Parmesan rind while the soup simmers, then remove before serving, or finish with a squeeze of lemon and extra fresh herbs for a bright, restaurant-style finish.

Serving Ideas

Here are some easy, delicious ways to turn this soup into a complete meal.

• Crusty bread or breadsticks: Serve with warm, crusty bread or these Two Ingredient Dough Breadsticks for dunking into the rich tomato broth.
• Simple side salad: Pair a bowl of soup with a big green salad or a grain-based salad like Wild Rice Salad with Acorn Squash for extra color and fiber.
• Roasted potatoes: Add some crispy roasted potatoes on the side or stir cooked potatoes directly into the soup for an even heartier bowl.
• Cheese and herbs: Top each bowl with freshly grated Parmesan, a drizzle of olive oil, and a sprinkle of fresh basil or parsley for extra richness and freshness.

Storage & Reheating

Here’s how to store and reheat your Italian Vegetable and Bean Soup so it tastes just as good the next time.

• Store in the fridge: Let the soup cool completely, then transfer it to airtight containers and refrigerate for 3–4 days. The flavors only get better as it rests.
• Freeze for later: Portion the cooled soup into freezer-safe containers or bags and freeze for 4–6 months. Leave a little room at the top for the liquid to expand as it freezes.
• Reheat gently: Reheat on the stovetop over low to medium heat, stirring occasionally, until hot. You can also reheat in the microwave in short intervals, stirring between each so it heats evenly.
• Leftover ideas: Use leftovers as a base for a “cheater” minestrone by adding cooked pasta, stir in extra greens and beans for a thicker stew, or ladle it over cooked farro, rice, or quinoa for a heartier grain bowl.