Italian Vegetable Beef Soup – A Hearty, Old-World Comfort Classic

There is something deeply comforting about a pot of Italian Vegetable Beef Soup slowly simmering on the stove. It fills the kitchen with rich aromas of tomatoes, herbs, and tender beef, instantly transporting you to a cozy countryside kitchen where recipes are passed down through generations. This soup is rustic, nourishing, and unapologetically hearty—exactly the kind of meal that warms you from the inside out.

Italian Vegetable Beef Soup is one of those timeless dishes that feels familiar yet special every single time you make it. It’s packed with tender chunks of beef, vibrant vegetables, and a savory tomato-based broth infused with classic Italian herbs. Whether you grew up with a version of this soup or you’re discovering it for the first time, it’s the kind of recipe that quickly earns a permanent place in your rotation.

What makes this soup so beloved is its balance. The beef brings richness and depth, while the vegetables add sweetness, texture, and color. The tomatoes and herbs tie everything together, creating a broth that’s bold but not overpowering. It’s satisfying without being heavy, making it perfect for chilly evenings, family dinners, or meal prep for busy weeks.

Another reason this Italian Vegetable Beef Soup shines is its flexibility. You can use what you have on hand, adjust the vegetables with the seasons, and even make it ahead of time—it somehow tastes even better the next day. It’s a true one-pot wonder that rewards patience and simple ingredients.

If you’re craving a soup that feels like home, feeds a crowd, and delivers big flavor with minimal fuss, this Italian Vegetable Beef Soup is exactly what you need.

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Ingredients:

• Beef chuck, cut into bite-sized cubes
• Olive oil
• Yellow onion, diced
• Carrots, sliced
• Celery, sliced
• Garlic cloves, minced
• Tomato paste
• Diced tomatoes
• Beef broth
• Water
• Potatoes, peeled and diced
• Green beans, cut into pieces
• Zucchini, chopped
• Cannellini beans, drained and rinsed
• Italian seasoning
• Dried basil
• Dried oregano
• Bay leaves
• Salt
• Black pepper
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

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Instructions:

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the beef and set aside.
2. In the same pot, add the diced onion, carrots, and celery. Cook for several minutes, stirring often, until the vegetables begin to soften and the onions turn translucent.
3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let it burn.
4. Add the tomato paste and cook for 1–2 minutes, stirring constantly, to deepen its flavor.
5. Return the browned beef to the pot. Add diced tomatoes, beef broth, and water, stirring well to combine.
6. Season with Italian seasoning, dried basil, dried oregano, bay leaves, salt, and black pepper. Bring the soup to a gentle boil.
7. Reduce the heat to low, cover, and simmer for about 45 minutes, allowing the beef to become tender and flavorful.
8. Add the diced potatoes and continue simmering for 15 minutes.
9. Stir in the green beans, zucchini, and cannellini beans. Simmer for an additional 15–20 minutes, until all vegetables are tender.
10. Taste and adjust seasoning as needed. Remove bay leaves before serving.
11. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired.

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Tips & Tricks

• Browning the beef properly adds deep, rich flavor to the soup, so don’t rush this step.
• Cut vegetables into similar-sized pieces for even cooking.
• Simmering low and slow is key to tender beef and a well-developed broth.

Variations

• Add small pasta like ditalini or elbow macaroni for an even heartier soup.
• Swap cannellini beans for kidney beans or chickpeas.
• Use cabbage or spinach instead of zucchini for a different vegetable profile.

Serving Suggestions

• Serve with crusty Italian bread or garlic bread for dipping.
• Pair with a simple green salad dressed in olive oil and vinegar.
• Finish with extra Parmesan and a drizzle of olive oil for a restaurant-style touch.

Storage Information

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• This soup freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ

• Can I make this in a slow cooker? Yes, brown the beef first, then add everything except tender vegetables and cook on low for 6–8 hours.
• Can I use ground beef? Yes, but the texture will be different. Brown and drain it before adding.
• Does it taste better the next day? Absolutely—this soup deepens in flavor overnight.

History / Fun Facts
Italian vegetable soups have roots in cucina povera, the tradition of making nourishing meals from simple, affordable ingredients. While this beef-forward version is more robust, it still honors that philosophy by using vegetables and slow cooking to create incredible flavor. Variations of vegetable beef soup appear across Italy, often adapted to local produce and family traditions.