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Italian Vegetable Soup

Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter — Thousand Oaks, CA
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    7 servings


  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 medium carrot, halved and sliced
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup Marsala wine or additional reduced-sodium chicken broth
  • 1 teaspoon each dried basil, marjoram, oregano and thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked bow tie pasta
  • 6 cups torn escarole (about 1 small head)


  • In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
  • Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.
Nutrition Facts
1 cup: 164 calories, 3g fat (0 saturated fat), 0 cholesterol, 426mg sodium, 26g carbohydrate (6g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

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  • jbennett
    Feb 11, 2016

    This was a delicious and hearty soup, especially with the changes I made. I omitted the escarole and substituted a zucchini--I cut that into small chunks and sauteed it with the other vegetables. Before I started the sauteeing, I crumbled 1/2 lb of mild Italian sausage into a medium-sized skillet and had that cooking separately while the vegetables were cooking, and drained it on paper towels before adding it to the Dutch oven along with the other ingredients. For the seasonings, I used half of the marjoram and thyme that the recipe called for. I definitely will make this again!

  • asead2205
    Mar 5, 2013

    No comment left

  • kgburgess
    Jun 15, 2012

    This was delicious and easy soup to make! I made a batch for lunch today and subbed fresh spinach for the escarole. I sprinkled a tiny bit of shredded Italian cheese blend on each serving, and it was fabulous! I would definitely make this again.

  • Rascalcat8
    Mar 7, 2012

    I made the lighter version of this from The Comfort Food Diet Cookbook. It was very quick and easy to make. I used fresh herbs instead of dried, spinach instead of escarole, and extra broth instead of wine and it quite flavorful. My husband eve liked it and he's not a soup fan. Great recipe!

  • smb1976
    Jan 15, 2012

    I added ground turkey and seasoned it with fennel and Italian seasoning. Great soup.

  • virginiaselvig
    Dec 23, 2010

    Loved this soup, served it to friends. They enjoyed it very much. Used the Marsala wine which gave it a sweet flavor. Plan on making this often.

  • Foodmeister
    Aug 26, 2010

    This is a very nice recipe and easy to make, it comes together nicely. I used fresh herbs instead of the dry and slightly modified the mirepoix by adding an additional celery stalk. I used two cans of navy beans instead of one can and added two diced roma tomatoes to the mix. Since I'm such a carnivore I added a package of Italian meatballs and used baby spinach instead of the escarole. Four cups of chicken tomato broth gave it a very nice base. It ended up being enough to feed an army, but then I would gladly eat this soup over and over again. Some is going in the freezer for later... go ahead give this recipe a try!!

  • landon
    Aug 9, 2010

    No comment left

  • Rosebud220
    Jul 20, 2010

    No comment left

  • nfhrjaot
    Jul 20, 2010

    This was the best Italian Vegetable soup I ever had. My husband loved it. It's also very easy to make. You could also make the less healthy version by adding some chicken or better yet Italian sausage. The healthy version is best. I accidentally purchased kale instead of escarole which I think is a bit more delicate. The kale still worked. I thought kale was going to be tough and bitter but it wasn't. The flavors were excellent and in fact tastes better the next day.