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Rustic Italian Vegetable Soup with Parmesan Crostini

Rustic Italian Vegetable Soup with Parmesan Crostini

Lunch
Prep Time
15min
Cook Time
15min
Servings
4
Calories
320
Chef's Note

For a deeper flavor, try adding a Parmesan rind to the soup while it simmers and remove before serving. You can also prepare the soup a day ahead - the flavors will develop even more overnight, making this perfect for meal prep.

Tags
Italian
soup
vegetarian
beans
quick
weekday
lunch
vegetables
healthy
Ingredients

  • 2 tablespoons olive oil

  • 1 medium, diced yellow onion

  • 2 medium, diced carrots

  • 2 diced celery stalks

  • 3 cloves, minced garlic

  • 1 medium, diced zucchini

  • 14 oz can canned diced tomatoes

  • 4 cups vegetable broth

  • 15 oz can, drained and rinsed cannellini beans

  • 1 tablespoon Italian seasoning

  • 1 leaf bay leaf

  • 2 cups baby spinach

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 sliced into 8 pieces baguette

  • 1/4 cup, freshly grated Parmesan cheese

  • 2 tablespoons, chopped fresh basil

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.

  • 2

    Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

  • 3

    Stir in the diced zucchini, 14 oz can of diced tomatoes, 4 cups of vegetable broth, drained cannellini beans, 1 tablespoon of Italian seasoning, and 1 bay leaf. Bring to a simmer.

  • 4

    Reduce heat to medium-low and simmer for 10 minutes until vegetables are tender.

  • 5

    While the soup simmers, preheat the broiler. Place the 8 baguette slices on a baking sheet and lightly brush with olive oil. Sprinkle with 1/4 cup of grated Parmesan cheese.

  • 6

    Broil the crostini for 2-3 minutes until the cheese is melted and edges are golden brown. Watch carefully to prevent burning.

  • 7

    Remove the bay leaf from the soup and stir in 2 cups of baby spinach until wilted, about 1 minute.

  • 8

    Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.

  • 9

    Ladle the soup into bowls, garnish with 2 tablespoons of chopped fresh basil, and serve with Parmesan crostini on the side.

Nutrition Information (per serving)
320
Calories
15g
Protein
42g
Carbs
12g
Fat
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