Italian vegetable soup
This Italian vegetable soup is a hearty blend of carrots, cauliflower, zucchini, and kidney beans simmered with aromatic herbs for a comforting meal. Perfect for enjoying on a chilly day, it’s both nutritious and easy to prepare.
Cook time 20 min
Prep time 10 min
Ingredients:
5 carrots1 cauliflower
1 cup onion
6.59 zucchini
3 tomatoes
3 cups canned tomatoes
1.50 cups kidney beans
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.
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.
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.
Italian vegetable soup FAQ:
The soup should simmer for about 20-25 minutes until the vegetables are tender. After adding the kidney beans, continue to simmer for an additional 5-10 minutes to heat them through.
Yes, you can substitute kidney beans with other beans like cannellini, black beans, or chickpeas, depending on your preference.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months.
Use a large pot or Dutch oven to accommodate all the vegetables and liquids without overflow during cooking.
The vegetables are done when they are tender but still hold some shape. You can test their doneness by piercing them with a fork.
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.
Nutrition per serving
8 ServingsCalories 140kcal
Protein 8g
Carbohydrates 27g
Fiber 9g
Sugar 11g
Fat 1.27g
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