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This simple Zuppa Del Giorno recipe is packed with vibrant vegetables and hearty beans, for a colourful Italian soup that is fresh, flavoursome and energising!
My New Year’s resolution this year is to prioritise health – starting with EATING. MORE. VEGETABLES.
Hello, Zuppa Del Giorno soup recipe!
When the ingredients for a recipe look as colourful as this, it brings me so much joy. With 10 different vegetables including carrots, tomatoes, courgette and cavolo nero – plus fresh herbs and hearty extras, this wholesome soup is a celebration of Italian flavours.
A steaming hot bowl of herby, savoury vegetable soup on a cold winter’s day… what is not to love about that?
(I serve it topped with vegan parmesan and garlic bread for dipping – sooo good!)
Did you know? Zuppa del giorno translates from Italian as “soup of the day”. This simple version is my take on a classic Italian minestrone-style soup; packed with fresh ingredients, filling pasta, protein-rich beans and, most importantly; plenty of FLAVOUR!
Healthy doesn’t have to be hard. Happy cooking, Tara x
QUICK LINKS
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- Ingredients
- Step-by-Step Instructions (with Photos)
- Success Tips
- Serving Suggestions & Storage
- FAQs
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HOW TO MAKE THIS ZUPPA DEL GIORNO RECIPE
Here’s a summary of the ingredients needed and steps involved in making this vegan zuppa del giorno recipe.
Make sure to head to the recipe card below for the full recipe, ingredient quantities and detailed instructions.
INGREDIENTS FOR: ZUPPA DEL GIORNO
- Fresh vegetables: onion, garlic, courgette (zucchini), carrot, celery, potato, green beans and cavolo nero (or kale)
- Tinned ingredients: chopped tomatoes and borlotti beans (you can substitute for cannellini or pinto beans if you prefer)
- Dried pasta: a small variety, such as macaroni or shells
- Dried Italian herbs: or a mixture of fresh herbs such as oregano, parsley and thyme
- Other ingredients: olive oil, tomato puree, vegetable stock and seasoning.
- To serve: fresh parsley and vegan parmesan (try our 2 minute vegan parmesan recipe here)
EQUIPMENT FOR: ZUPPA DEL GIORNO
To make this one pot zuppa del giorno vegetable minestrone soup, you’ll need:
- A large pot: You only need one pan for this recipe, but it should be at least 4L (4.2 US QT) in size.
- Other basic kitchen equipment including a chopping board, sharp knife, spoon and vegetable peeler.
HOW TO MAKE THIS ZUPPA DEL GIORNO RECIPE
1. Fry the vegetables. Fry the onion, courgette, carrot and celery in olive oil and seasoning for 7 mins in a big pot.
2. Add the garlic and dried herbs and fry for 1 more minute.
3. Simmer. Add the tomato puree, diced potato, tinned diced tomatoes and vegetable broth. Cover with a lid and simmer for 25 minutes.
4. Add the pasta, tinned beans, green beans and cavolo nero. Cook, uncovered, for 10 mins or until the pasta is cooked.
5. Serve with a drizzle of olive oil, fresh parsley and vegan parmesan.
SERVING SUGGESTIONS
- Serve this zuppa del giorno soup hot with a drizzle of good-quality olive oil, a generous sprinkle of parmesan cheese (try this easy (and healthy) vegan parmesan recipe here) and fresh chopped parsley.
- Serve with a fresh green salad on the side and pair with crusty bread, toasted sourdough or warm, buttery garlic bread for dipping and mopping up every last spoonful!
- Follow this comforting soup with a light Italian dessert such as this creamy vegan panna cotta for a simple but satisfying finish to a wholesome meal.
HOW TO STORE
Fridge. Cool the soup, then transfer to an airtight container and store in the fridge for 3-4 days.
Note: The pasta will continue to absorb liquid as it sits, so the soup will thicken over time. Add a splash of water or vegetable stock when reheating and expect softer pasta.
Freezer. This soup can be frozen, but for best results, freeze it before adding the pasta if possible. If freezing with the pasta already in the soup, expect a softer texture once defrosted. Freeze in portion-sized containers for up to 3 months.
Reheating. Reheat gently in a saucepan on the hob over medium heat, stirring occasionally, until steaming hot. Add extra liquid as needed to loosen the soup.
WHY YOU’LL LOVE THIS ZUPPA DEL GIORNO RECIPE
- A rainbow of veggies. 10 veggies, all in one wholesome and hearty soup!
- Traditional Italian flavours. Tender vegetables and fresh herbs in a rich broth, topped with vegan parmesan and a drizzle of olive oil create a classic Italian ‘soup of the day’.
- Easy to prepare and simple ingredients. This soup uses pantry staples and fresh vegetables to create a rustic, flavoursome, family-friendly meal.
- Versatile and meal-prep friendly. Perfect for a nourishing lunch or dinner, or alongside garlic bread for a more indulgent meal. It can also be batch cooked and frozen (ideally without the pasta) for those looking for a meal-prep friendly recipe.
TIPS FOR MAKING THIS ZUPPA DEL GIORNO RECIPE
Small dice your veggies. Aim for around 1/2 cm (1/4”) in size for even cooking.
Swapping for fresh herbs? If you’re using fresh herbs instead of dried, add them 5 minutes before the end of cooking, rather than frying them with the garlic (you’ll get the best flavor out of them this way).
Cook the pasta to al dente. Cook the pasta for around 1 minute less than the packet states to get an al dente finish; it will continue to soften as it sits in the soup.
FAQs
What’s in zuppa del giorno?
Zuppa del giorno translates simply as ‘soup of the day’ so ingredients vary widely depending on the region, the season, and what’s available in the kitchen.
Traditional ingredients include a mix of vegetables such as carrots, tomatoes, courgette (zucchini) and cavolo nero, along with beans or legumes, and sometimes pasta. The ingredients are simmered in vegetable stock and flavoured with classic Italian herbs such as parsley and oregano.
We’ve used classic Italian vegetables, herbs and beans in our Zuppa Del Giorno recipe.
Can I use different vegetables?
Absolutely, feel free to swap vegetables for those you have on hand. Red pepper, peas, yellow squash, asparagus and shredded spring greens all work well.
Zuppa Del Giorno Recipe (Italian Vegetable Bean Soup)
Ingredients
- 30 g olive oil
- 1 onion (finely diced (100g))
- 1 courgette (trimmed and finely diced (150g))
- 1 carrot (peeled, trimmed and finely diced (100g))
- 1 celery stalk (diced (50g))
- 1 tsp salt (plus more to taste)
- ¼ tsp black pepper (plus more to taste)
- 3 cloves garlic (minced)
- 2 tsp dried Italian herbs* (*see note to convert to fresh herbs)
- 2 tbsp tomato puree (30g)
- 1 medium potato (200g, peeled and diced)
- 400 g tin chopped tomatoes
- 1.2 litres vegetable stock
- 75 g dried pasta (such as macaroni or small shells)
- 400 g tin borlotti beans (drained and rinsed (approx 230g drained weight) (substitute: cannellini or pinto beans))
- 100 g green beans (trimmed and cut into short pieces)
- 100 g cavolo nero (stems removed and leaves finely sliced (substitute: kale or green cabbage))
To serve:
- 2-3 tbsp fresh parsley (chopped)
- 2-3 tbsp vegan parmesan (substitute: nutritional yeast)
- A drizzle of olive oil
Instructions
- Heat 2 tbsp olive oil over a medium heat in a large saucepan (at least 4L/4.2 US Qt).30 g olive oil
- Add the diced onion, courgette, carrot and celery with the salt and pepper. Saute for 7 minutes over medium heat, stirring occasionally, until softened.1 onion, 1 courgette, 1 carrot, 1 celery stalk, 1 tsp salt, 1/4 tsp black pepper
- Add the minced garlic and dried herbs* and sauté for 1 more minute.Note: If you’re using fresh herbs in place of dried herbs, add them 5 minutes before the end of cooking.3 cloves garlic, 2 tsp dried Italian herbs*
- Stir in the tomato purée, diced potato, tinned tomatoes and vegetable stock. Cover with a lid and simmer gently over low-medium heat for 25 minutes.2 tbsp tomato puree, 1 medium potato, 400 g tin chopped tomatoes, 1.2 litres vegetable stock
- Stir in the dried pasta, tinned beans, green beans and cavolo nero. Simmer, uncovered, for 10-12 minutes or until the pasta is cooked to al dente.75 g dried pasta, 400 g tin borlotti beans, 100 g green beans, 100 g cavolo nero
- Taste and add more seasoning if needed.
- Serve with a drizzle of olive oil and a sprinkling of fresh parsley and vegan parmesan.2-3 tbsp fresh parsley, A drizzle of olive oil, 2-3 tbsp vegan parmesan
Notes
Nutrition
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Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
