Picture a pot simmering on the stove, filling your kitchen with the comforting aroma of fresh vegetables and herbs.
Italian Vegetable Soup brings the warmth of Italy to your home with its simple preparation and nourishing ingredients.
As the vibrant mix of carrots, zucchini, and spinach meld together, they transform into a hearty, flavorful soup.
Let’s bring this wholesome dish to life and enjoy its comforting embrace.
Kitchen Tools Required
- 1 large pot
- 1 ladle
- 1 cutting board
- 1 knife
- 1 wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium zucchini, diced
- 1 medium potato, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
Cook & Prep Time
To efficiently manage your time while preparing and cooking Italian Vegetable Soup, you can follow this timeline:
1. Reading the Recipe: Before you start, allocate about 5 minutes to carefully read through the entire recipe and instructions. This will help you understand the process and gather all necessary ingredients and equipment.
2. Prep Work (15 minutes):
- Minute 0-5: Gather all the ingredients and equipment you’ll need, including the pot, ladle, cutting board, knife, and wooden spoon.
- Minute 5-10: Chop the onion, mince the garlic, slice the carrots and celery, dice the zucchini and potato, and trim and cut the green beans.
- Minute 10-15: Measure out the olive oil, dried oregano, dried basil, salt, black pepper, and grate the Parmesan cheese if not already done.
3. Cooking (30 minutes):
- Minute 15-20: Heat the olive oil in the large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Minute 20-21: Stir in the minced garlic and cook for another minute.
- Minute 21-26: Add the carrots, celery, zucchini, and potato, and sauté for 5 minutes.
- Minute 26-27: Pour in the diced tomatoes and vegetable broth.
- Minute 27-28: Add the green beans, oregano, basil, salt, and black pepper.
- Minute 28-48: Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Minute 48-50: Stir in the fresh spinach and cook until wilted, about 2 minutes.
4. Resting Time (5 minutes):
– Minute 50-55: Remove the pot from heat and let the soup rest for 5 minutes to allow the flavors to meld.
5. Serving:
– Minute 55-60: Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.
This timeline helps to guarantee that you stay organized and efficient, minimizing downtime and guaranteeing the soup is ready to serve in about an hour. Enjoy your delicious Italian Vegetable Soup!
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for another minute.
Add carrots, celery, zucchini, and potato, and sauté for 5 minutes.
Pour in the diced tomatoes and vegetable broth.
Add green beans, oregano, basil, salt, and black pepper.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Remove the pot from heat and let the soup rest for 5 minutes.
Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.
Serving Tips
- Crusty Bread: A warm slice of crusty bread is perfect for dipping and soaking up the flavorful broth.
- Grilled Cheese Sandwich: Pairing the soup with a gooey grilled cheese adds a comforting touch to your meal.
- Caesar Salad: A fresh Caesar salad complements the soup’s rich flavors while adding a crisp texture.
- Bruschetta: Top slices of toasted baguette with tomatoes, basil, and mozzarella for a revitalizing side.
- Roasted Vegetables: Serve the soup alongside a medley of roasted seasonal vegetables for an extra dose of nutrition.
Storage
Store Italian Vegetable Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding a bit of broth if needed to maintain consistency.
Freezing
To freeze Italian Vegetable Soup, cool completely.
Transfer to airtight containers, leaving space for expansion.
Label with the date.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Italian Vegetable Soup, gently warm on the stove over medium heat, stirring occasionally.
Alternatively, microwave in a covered bowl, stirring halfway through, to guarantee even heat distribution.
Final Thoughts
This Italian Vegetable Soup is a comforting and nutritious dish that’s perfect for any season.
The combination of fresh vegetables and aromatic herbs creates a flavorful and hearty meal that’s both satisfying and healthy.
By following the simple steps and using high-quality ingredients, you can enjoy a delicious homemade soup that’s sure to impress.
Feel free to customize the recipe by adding your favorite seasonal vegetables or substituting ingredients to suit your taste.
This soup is also a great make-ahead option, as it can be stored in the refrigerator for up to 3 days.
Serve it with freshly grated Parmesan cheese for an extra burst of flavor.
Enjoy your culinary creation and savor the taste of Italy in every spoonful.
Frequently Asked Questions
Can I Use Chicken Broth Instead of Vegetable Broth?
Yes, you can use chicken broth instead of vegetable broth. It’ll add a richer flavor. Make certain you adjust seasoning since chicken broth is often saltier. Taste and tweak as needed to maintain the soup’s balanced flavor profile.
What Can I Substitute for Parmesan Cheese?
You can substitute Parmesan cheese with nutritional yeast for a vegan option or Pecorino Romano for a similar flavor. Grate finely to guarantee it melts well. Adjust seasoning as needed to complement the dish’s flavors.
Is This Soup Suitable for a Vegan Diet?
You can easily make this soup vegan by omitting the Parmesan cheese. Confirm all ingredients, like vegetable broth, are plant-based. Focus on enhancing flavors with fresh herbs and spices for a satisfying vegan dish.
Can This Recipe Be Made in a Slow Cooker?
Yes, you can make this recipe in a slow cooker. Sauté onions and garlic first, then transfer everything except spinach to the slow cooker. Cook on low for 6-8 hours, adding spinach 30 minutes before serving.
How Can I Make This Soup Spicier?
To spice it up, add red pepper flakes or diced jalapeños when sautéing onions. Use spicy vegetable broth or incorporate cayenne pepper during simmering. Adjust the spiciness to your preference, ensuring flavors remain balanced.
Italian Vegetable Soup
Equipment
- 1 Large pot
- 1 Ladle
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 medium zucchini diced
- 1 medium potato diced
- 1 can diced tomatoes 14 oz
- 4 cups vegetable broth
- 1 cup green beans trimmed and cut
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add carrots, celery, zucchini, and potato, and sauté for 5 minutes.
- Pour in the diced tomatoes and vegetable broth.
- Add green beans, oregano, basil, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.
Notes
