Sunday Italian Vegetable Soup Recipe

Name: Sunday Italian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup navy beans dry; 1 x water; 4 cups chicken broth; 3/4 cups carrots sliced, peeled; 1/2 cup potatoes sliced, with peel; 1 tablespoon corn oil; 1/2 cup onions sliced; 16 ounces italian plum (roma) tomatoes canned, including liquid; 2 cups cabbage sliced thinly; 1 cup zucchini sliced; 1/2 cup celery sliced; 1/2 cup chickpeas (garbanzo beans) canned, drained; 1/2 cup pasta, rotini or other pasta, uncooked; 1 tablespoon parsley leaves fresh, finely minced; 2 teaspoons basil dried, crumbled; 1/4 teaspoon salt; 1 x black pepper freshly ground, to taste

Servings: persons

1/2 cup navy beans dry
1 x water
4 cups chicken broth
3/4 cups carrots sliced, peeled
1/2 cup potatoes sliced, with peel
1 tablespoon corn oil
1/2 cup onions sliced
16 ounces italian plum (roma) tomatoes canned, including liquid
2 cups cabbage sliced thinly
1 cup zucchini sliced
1/2 cup celery sliced
1/2 cup chickpeas (garbanzo beans) canned, drained
1/2 cup pasta, rotini or other pasta, uncooked
1 tablespoon parsley leaves fresh, finely minced
2 teaspoons basil dried, crumbled
1/4 teaspoon salt
1 x black pepper freshly ground, to taste

1
Cover navy beans with water in a large pot.
2
Over medium heat, bring just to the boiling point.
3
Remover pan from heat, cover, and let stand for 1 hour.
4
Drain.
5
Add chicken broth, carrot, and potato.
6
Cover and cook over medium heat until vegetables are almost tender, about 35 minutes.
7
Heat oil in a small skillet and saute onion until tender.
8
Add onion and all remaining ingredients to soup pot.
9
Cook 15 minutes or until pasta is cooked.
10
Serve hot.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup navy beans dry, 1 x water, 4 cups chicken broth, 3/4 cups carrots sliced, peeled, and more.

Yes, Sunday Italian Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunday Italian Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions