Italian style vegetable soup
6 servings
100 minutes
Italian-style vegetable soup is a true embodiment of Mediterranean cuisine, filled with the aromas of fresh vegetables, fragrant herbs, and tender beans. Its history traces back to the traditions of Italian peasant dishes that used seasonal ingredients to create simple yet exquisite flavors. This soup warms the soul with a harmonious blend of tomato sweetness, mild garlic spiciness, and zucchini freshness. Topped with parmesan, it gains a creamy depth while basil and oregano add a refined spicy note. The dish is perfect for cozy home dinners, light lunches or even festive tables where rich flavor combinations are appreciated.
1
Soak the beans in a large amount of cold water for several hours, preferably overnight, then boil until half-cooked.
- Beans: 300 g
2
Peel the carrot, onion, and garlic clove for the broth, chop them coarsely and place them in a pot. Add the celery stalk cut into several pieces, marjoram, bay leaf, peppercorns, and salt. Pour in water and boil the vegetable broth.
- Carrot: 2 pieces
- Onion: 2 heads
- Garlic: 3 cloves
- Celery stalk: 2 pieces
- Dried marjoram: pinch
- Bay leaf: 1 piece
- Black peppercorns: 4 pieces
- Sea salt: to taste
3
Peel the remaining garlic.
- Garlic: 3 cloves
4
Peel the onion and chop it finely.
- Onion: 2 heads
5
Blanch the tomatoes, peel them, and cut the flesh into cubes.
- Tomatoes: 500 g
6
In a large pot, heat olive oil, sauté chopped onion and 2 cloves of garlic, then add tomatoes.
- Olive oil: 6 tablespoons
- Onion: 2 heads
- Garlic: 3 cloves
- Tomatoes: 500 g
7
Simmer for 3-4 minutes and add 3 ladles of broth.
8
Slice the zucchini, remaining carrot, and celery into rounds and add to the pot.
- Courgette: 1 piece
- Carrot: 2 pieces
- Celery stalk: 2 pieces
9
Boil for a couple of minutes, then add the beans and a bit more broth.
- Beans: 300 g
10
Cook the beans until done. At the end, add salt and a pinch of basil and oregano.
- Sea salt: to taste
- Dried basil: pinch
- Dried oregano: pinch
11
Grate the Parmesan on a fine grater and add it little by little to each bowl of soup.
- Parmesan (Parmigiano Reggiano): 100 g
