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Italian Vegetable Soup

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PREP TIME
30 min
COOKING TIME
55 min
TOTAL TIME
85 min
SERVINGS
10 servings
Dinner
Italian Vegetable Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 (32 ounce) carton chicken broth
  • 4 cups tomato juice
  • 1 (28 ounce) can diced tomatoes, undrained
  • 2 cups chopped fresh spinach
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups rotini pasta
Instructions
1
Heat a generous amount of olive oil in a large, deep pot over medium warmth; cook and stir the onion and garlic in the hot oil until the onion becomes soft and translucent, approximately 2 to 5 minutes. Combine chicken broth, tomato juice, the juice of diced tomatoes, fresh spinach leaves, sliced zucchini, chopped carrots, stalks of celery, cannellini beans, Italian seasoning, salt, and black pepper in the pot. Bring the soup mixture to a rolling boil, then decrease the heat to a low simmer and cover the pot. Allow the soup to cook slowly for 45 minutes.
2
Return the soup to a full, rolling boil and stir in cooked rotini pasta. Reduce the heat to a low simmer once again and continue cooking until the pasta is tender, taking around 10 to 15 minutes longer.