Description
This hearty and healthy copycat soup is loaded with fresh veggies, beans, and Italian seasoning. A warm, comforting bowl that’s perfect for dinner or meal prep.
Ingredients
1 tbsp olive oil – for sautéing and richness
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and chopped
2 sticks celery, chopped
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
4 cups vegetable broth
1 medium zucchini, chopped
1 cup green beans, chopped
1 cup canned kidney beans, drained and rinsed
1 tsp Italian seasoning
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
Optional: red pepper flakes (for heat)
Optional garnishes: grated Parmesan cheese, chopped fresh parsley
Instructions
Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened and aromatic.
Build the Base:
Stir in diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer for 5–10 minutes.
Add Veggies & Beans:
Add zucchini, green beans, and kidney beans. Stir and simmer uncovered for 20–30 minutes, until vegetables are tender.
Season:
Add Italian seasoning, salt, black pepper, and optional red pepper flakes. Adjust to taste.
Serve:
Ladle into bowls. Garnish with grated Parmesan and fresh parsley if desired. Serve hot with breadsticks or crusty bread.
Notes
Prep vegetables ahead for a faster weeknight meal.
Use low-sodium vegetable broth for a heart-healthy version.
Customize with any seasonal or leftover vegetables you have on hand.
Great for meal prep—the flavor deepens after a day in the fridge.
To make it vegan, omit Parmesan garnish or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Dish, Copycat Recipes
- Method: Stovetop
- Cuisine: Italian-American
