Italian vegetable soup with carrots, cauliflower, zucchini and kidney beans
Delight in a hearty Italian vegetable soup brimming with nutritious carrots, cauliflower, zucchini, and kidney beans. Perfect for a cozy meal, this recipe combines fresh veggies and rich flavors to warm your heart and soul.
- 10 Jun 2024
- Cook time 20 min
- Prep time 10 min
- 8 Servings
- 7 Ingredients
Delight in the flavors of Italy with this hearty and healthy Italian vegetable soup. Packed with a variety of vegetables like carrots, cauliflower, zucchini, and kidney beans, this soup is not only delicious but also nutritious. Perfect for a cozy meal, it’s easy to make and sure to become a family favorite.
Ingredients:
Instructions:
- Peel and slice the carrots.
- Cut the cauliflower into small florets.
- Dice the onion.
- Chop the zucchini into bite-sized pieces.
- Dice the fresh tomatoes.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté for about 3-4 minutes, until the onion becomes translucent and the garlic is fragrant.
- Add the sliced carrots, cauliflower florets, chopped zucchini, and diced fresh tomatoes to the pot. Stir well to combine with the onions and garlic.
- Pour in the canned tomatoes and vegetable broth (or water). Stir the mixture well.
- Add the dried basil, dried oregano, salt, and pepper to taste. Stir to combine.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
- After the vegetables are tender, stir in the kidney beans. Continue to simmer for an additional 5-10 minutes to warm the beans through.
- Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or herbs to your preference.
- Ladle the soup into bowls. Garnish with fresh parsley or basil and a sprinkle of grated Parmesan cheese, if desired.
Tips:
- For added depth of flavor, sauté the onions first in a bit of olive oil until they are soft and translucent.
- Use fresh, ripe tomatoes for a more vibrant taste, but if they are not in season, canned tomatoes will work just as well.
- For a creamier texture, consider blending a portion of the soup and then mixing it back into the pot.
- Season the soup with Italian herbs like basil, oregano, and thyme to enhance the flavor.
- Adjust the thickness of the soup by adding more or less broth or water to suit your preference.
- Serve with a sprinkle of Parmesan cheese and a slice of crusty bread for a complete meal.
Enjoy the warmth and comfort of this Italian vegetable soup, a nourishing bowl filled with the goodness of fresh vegetables and savory beans. Whether served as a main dish or a hearty starter, this soup is sure to bring a touch of Italian charm to your dining table.
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 9g | 24% |
| Sugar 11g | 11% |
| Fat | |
| Fat 1.27g | 1% |
| Saturated 0.28g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 370ug | 41% |
| Choline 60mg | 11% |
| Vitamin B1 0.73mg | 61% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 2.49mg | 16% |
| Vitamin B6 0.60mg | 35% |
| Vitamin B9 150ug | 36% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 70mg | 74% |
| Vitamin E 1.27mg | 8% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.30mg | 0% |
| Iron, Fe 2.61mg | 24% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 1150mg | 34% |
| Selenium, Se 1.72ug | 3% |
| Sodium, Na 160mg | 10% |
| Zinc, Zn 1.40mg | 13% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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