in Italy, Soup Recipes

Italian vegetable soup

updated

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Ingredients for 4 servings:

  • 2 zucchinis
  • 3 potatoes
  • 3 carrots
  • ½ savoy cabbage
  • ½ fennel bulb(s), or a small
  • 100 g peas
  • 3 tomatoes, peeled
  • 1 ½ liters vegetable broth
  • 100 g pasta, small variety, e.g. small croissants
  • basil
  • olive oil
  • Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

delicious and light alternative to thickened vegetable soups

Chop the vegetables and briefly sauté them in a little olive oil in a pan. Pour in the vegetable stock and simmer for about 20 minutes. Using a food mill, finely or coarsely puree the soup, as desired. Meanwhile, cook the pasta until al dente and drain. Season the pureed soup to taste, pour it into bowls, add the pasta, and drizzle with olive oil. Garnish with basil and sprinkle with Parmesan cheese. Serve with white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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