Italian vegetable soup is a perfect choice for those looking for a simple, quick, and healthy recipe. Full of flavor and fresh ingredients, this soup combines Italian culinary tradition with the benefits of fresh vegetables. In just 60 minutes, you will have a delicious soup that will delight the whole family.
Number of servings: 6
Total preparation time: 60 minutes
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
- 2 medium onions
- 2 carrots
- 4 celery stalks
- 1 tablespoon olive oil
- 2 tablespoons sugar
- 4 garlic cloves
- 2 tablespoons tomato paste
- 2 bay leaves
- A few sprigs of fresh thyme
- 3 zucchinis
- 400 g white beans (canned or cooked)
- 400 g tomatoes (fresh or canned)
- 1.2 l vegetable broth
- 100 g grated parmesan
- 140 g pasta (preferably short pasta)
- 1 bunch of fresh basil
Preparation method:
1. Preparing the vegetables: Start by peeling the onions, carrots, and celery. Cut the onions into small cubes, the carrots into thin rounds, and the celery into pieces about 1 cm long. These uniform cuts will ensure even cooking and a pleasant presentation of the soup.
2. Sautéing the vegetables: In a large pot, add the olive oil and heat it over medium heat. Add the onion, carrots, and celery, and sauté for 20 minutes, stirring occasionally, until the vegetables become soft and slightly golden. This step is essential for developing the base flavors of the soup.
3. Adding wet ingredients: After the vegetables have sautéed, add the sugar, finely chopped garlic, tomato paste, bay leaves, and thyme. Mix well and let it simmer for 2-3 minutes to enhance the flavors.
4. Boiling the soup: Pour in the vegetable broth and add the diced zucchinis. Let it boil over medium heat for 4-5 minutes, until the zucchinis become slightly tender. This will maintain the juiciness of the vegetables and give the soup a pleasant texture.
5. Enriching the soup: Add the beans, chopped tomatoes, and let it boil for 20 minutes. If using fresh tomatoes, make sure to blanch them beforehand to remove the skin, which will make the soup smoother.
6. Finalizing the soup: In the last 8 minutes of cooking, add the pasta and half of the grated parmesan. Cook until the pasta is al dente, being careful to stir periodically to prevent sticking.
7. Serving: Turn off the heat, add the freshly chopped basil, and stir. Serve the soup warm, sprinkled with the remaining grated parmesan on top. This Italian vegetable soup is wonderful alongside a slice of toasted bread or a fresh green salad.
Helpful tips:
- You can vary the vegetables according to the season or preferences. Add spinach, cabbage, or peppers for extra color and nutrients.
- If you want a heartier soup, add a few cubes of potatoes, which will break down and give a creamy texture.
- For a more intense flavor, use chicken broth instead of vegetable broth.
This Italian vegetable soup is not only a tasty dish but also an excellent way to include more vegetables in your daily diet. Enjoy a warm serving and let the Mediterranean flavors carry you away!
Number of servings: 6
Total preparation time: 60 minutes
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
- 2 medium onions
- 2 carrots
- 4 celery stalks
- 1 tablespoon olive oil
- 2 tablespoons sugar
- 4 garlic cloves
- 2 tablespoons tomato paste
- 2 bay leaves
- A few sprigs of fresh thyme
- 3 zucchinis
- 400 g white beans (canned or cooked)
- 400 g tomatoes (fresh or canned)
- 1.2 l vegetable broth
- 100 g grated parmesan
- 140 g pasta (preferably short pasta)
- 1 bunch of fresh basil
Preparation method:
1. Preparing the vegetables: Start by peeling the onions, carrots, and celery. Cut the onions into small cubes, the carrots into thin rounds, and the celery into pieces about 1 cm long. These uniform cuts will ensure even cooking and a pleasant presentation of the soup.
2. Sautéing the vegetables: In a large pot, add the olive oil and heat it over medium heat. Add the onion, carrots, and celery, and sauté for 20 minutes, stirring occasionally, until the vegetables become soft and slightly golden. This step is essential for developing the base flavors of the soup.
3. Adding wet ingredients: After the vegetables have sautéed, add the sugar, finely chopped garlic, tomato paste, bay leaves, and thyme. Mix well and let it simmer for 2-3 minutes to enhance the flavors.
4. Boiling the soup: Pour in the vegetable broth and add the diced zucchinis. Let it boil over medium heat for 4-5 minutes, until the zucchinis become slightly tender. This will maintain the juiciness of the vegetables and give the soup a pleasant texture.
5. Enriching the soup: Add the beans, chopped tomatoes, and let it boil for 20 minutes. If using fresh tomatoes, make sure to blanch them beforehand to remove the skin, which will make the soup smoother.
6. Finalizing the soup: In the last 8 minutes of cooking, add the pasta and half of the grated parmesan. Cook until the pasta is al dente, being careful to stir periodically to prevent sticking.
7. Serving: Turn off the heat, add the freshly chopped basil, and stir. Serve the soup warm, sprinkled with the remaining grated parmesan on top. This Italian vegetable soup is wonderful alongside a slice of toasted bread or a fresh green salad.
Helpful tips:
- You can vary the vegetables according to the season or preferences. Add spinach, cabbage, or peppers for extra color and nutrients.
- If you want a heartier soup, add a few cubes of potatoes, which will break down and give a creamy texture.
- For a more intense flavor, use chicken broth instead of vegetable broth.
This Italian vegetable soup is not only a tasty dish but also an excellent way to include more vegetables in your daily diet. Enjoy a warm serving and let the Mediterranean flavors carry you away!