You are here: Home » Recipes » Italian Vegetable Soup Italian Vegetable Soup Recipe by Relish Contributor Yield 8 servings This minestrone-style soup -- hearty, healthy, satisfying and loaded with veggies and pasta -- makes a delicious one-pot meal. PrintEmail Ingredients 1 tablespoon olive oil1/2 cup coarsely chopped green pepper1/2 cup coarsely chopped red onion1/2 cup coarsely chopped celery1 cup small zucchini chunks2 ounces prosciutto, chopped1 teaspoon minced garlic1 cup peeled carrots, cut in small chunks or baby carrots6 cups fat-free chicken broth or vegetable broth1 (14 1/2-ounce) can diced tomatoes, drained1 (15-ounce) can white navy beans, rinsed and drained3/4 cup small penne pasta1 teaspoon dried basil leaves1 cup packed baby spinach leaves Salt and pepper to taste Grated Parmesan cheese, optional Instructions Heat olive oil in a nonstick pot and sauté green pepper, onion, and celery for 5 minutes before adding zucchini, prosciutto, garlic and carrots; saute an additional 3-5 minutes. Add broth, tomatoes, and beans, then bring to a boil. Toss in pasta and cook for 6-8 minutes. Add basil and spinach. Spinach should be wilted. Season to taste and garnish with parmesan cheese.