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Country-Style Italian Soup

     My children and I have the pleasure of staying with my mother-in-law for several weeks this month. The kids adore their grandma, who is a retired kindergarten teacher with unending patience and lots of fun ideas! Grandma Kris is an incredible cook, too. She learned at a young age as she watched her Italian grandmother cook fresh foods from her garden. One of my favorite meals is Grandma Kris’s Country-Style Italian Soup. It is hearty, healthy and savory… and it provides a great way to use up extra veggies before they spoil. I hope you enjoy this soup as much as we do!


  • 2Tbs dried oregano
  • 3 cloves of garlic, chopped
  • 2Tbs extra virgin olive oil
  • 2 quarts chicken broth
  • 2 uncooked chicken breasts, chopped
  • 2 cups of fresh green beans, chopped into 1 inch pieces
  • 2 cups of carrots, chopped
  • 1 white onion, finely chopped
  • 2 cups of zucchini, chopped
  • 1 can of kidney beans
  • ¼ head of cabbage, sliced thin
  • ½ cup of parsley, chopped
  • Lemon juice
  • Salt & pepper



  1. Heat chicken and chicken broth in large stockpot on medium/low.
  2. In separate saucepan, heat dried oregano for 10 minutes, stirring frequently (this will bring out amazing flavor!).
  3. Add olive oil and chopped garlic, heat for 3 minutes while continuing to stir.
  4. Add the oregano, oil and garlic to stockpot.
  5. Toss in green beans and carrots, and let simmer for 15 minutes.
  6. Add onion, zucchini, kidney beans, cabbage and parsley and cook for an additional 10 minutes.
  7. Season with lemon juice, salt and pepper to taste.


*Optional: sprinkle with grated Parmesan cheese and/or pesto sauce before serving. Enjoy!

Copyright © 2008-2015 Rhema Peet

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