Italian soup
2 servings
20 minutes
Italian soup is the embodiment of warmth and comfort characteristic of traditional Italian cuisine. Its rich flavor comes from fresh vegetables, aromatic herbs, and a hearty broth. Historically, such soups were made in the villages of Tuscany and Liguria using seasonal ingredients and simple cooking methods. The light acidity of tomatoes, sweetness of carrots, and depth of red beans create a harmonious blend, while the addition of parmesan adds a refined cheesy note to the dish. This soup is perfect for both a light lunch and a cozy dinner, highlighting the elegance and simplicity of Italian gastronomy.
1
Chop half of the carrot, celery, onion, and garlic coarsely.
- Carrot: 50 g
- Celery stalk: 30 g
- Onion: 50 g
- Garlic: 2 cloves
2
Place the chopped vegetables in a pot, add pepper, add marjoram and bay leaf, pour in 500 ml of water, bring to a boil, and cook over medium heat for 10 minutes.
- Bay leaf: 1 piece
- Marjoram: 1 g
- Water: 500 ml
3
Finely chop the remaining onion; dip the tomato in the broth, blanch it for 30 seconds on each side, remove it and peel off the skin, then dice.
- Onion: 50 g
- Tomatoes: 250 g
4
Sauté chopped onion and diced garlic in olive oil in a large pot over medium heat for 1 minute, add tomatoes and simmer for 3 minutes, then pour in 0.5 liters of broth without vegetables.
- Onion: 50 g
- Garlic: 2 cloves
- Olive oil: 30 ml
- Tomatoes: 250 g
- Water: 500 ml
5
Slice the zucchini into half-moons, the remaining celery and carrot into thin slices, and add everything to the tomatoes; cook for 2 minutes.
- Courgette: 50 g
- Celery stalk: 30 g
- Carrot: 50 g
