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Italian Vegetable Soup
Italian Vegetable Soup

Italian Vegetable Soup
Italian Vegetable Soup
Source
Ingredients:
1
Servings
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 2
    item
     carrots, peeled and diced
  • 2
    item
     stalks celery, diced
  • 1
    item
     zucchini, diced
  • 480
    ml
     chopped tomatoes (canned or fresh)
  • 960
    ml
     vegetable broth
  • 120
    ml
     small pasta (optional)
  • 480
    ml
     chopped mixed vegetables (such as green beans, corn, and peas)
  • 60
    ml
     chopped fresh basil
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     olive oil, for cooking
  • 2
    item
     stalks of celery, diced
Italian Vegetable Soup
Instructions:
  1. Sauté the Aromatics: Heat a large pot over medium heat and add a drizzle of olive oil.
  2. Add the diced onions and minced garlic to the pot and cook until softened, about 5 minutes.
  3. Cook the Base Vegetables: Add the diced carrots, celery, and zucchini to the pot and cook for an additional 5 minutes, stirring occasionally.
  4. Add Tomatoes and Broth: Stir in the chopped tomatoes and vegetable broth. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low and let the soup simmer for about 10 minutes to allow the flavors to meld together.
  6. Cook the Pasta (if using): If you are using pasta, add it to the pot and cook according to the package instructions, usually about 8-10 minutes.
  7. Add Mixed Vegetables and Seasoning: Stir in the mixed vegetables (green beans, corn, peas), chopped fresh basil, salt, and pepper.
  8. Continue to cook for an additional 5-10 minutes, or until all the vegetables are tender.
  9. Taste the soup and adjust the seasoning with more salt and pepper if necessary.
  10. Ladle the hot Italian vegetable soup into bowls.
  11. Serve with some crusty bread for a complete and satisfying meal.
  12. Enjoy this hearty and nutritious Italian vegetable soup, perfect for any time of the year!
  13. Add the onions and garlic and cook until softened, about 5 minutes.
  14. Add the carrots, celery, and zucchini and cook for an additional 5 minutes.
  15. Stir in the tomatoes and broth, bring the mixture to a boil, then reduce the heat and let simmer for 10 minutes.
  16. If you are using pasta, add it to the pot and cook according to package instructions.
  17. Stir in the mixed vegetables, basil, salt, and pepper, and continue to cook for an additional 5-10 minutes, or until the vegetables are tender.
  18. Taste and adjust seasoning as needed. Serve hot with some crusty bread.
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 2
    item
     carrots, peeled and diced
  • 2
    item
     stalks celery, diced
  • 1
    item
     zucchini, diced
  • 480
    ml
     chopped tomatoes (canned or fresh)
  • 960
    ml
     vegetable broth
  • 120
    ml
     small pasta (optional)
  • 480
    ml
     chopped mixed vegetables (such as green beans, corn, and peas)
  • 60
    ml
     chopped fresh basil
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     olive oil, for cooking
  • 2
    item
     stalks of celery, diced
1
Servings
0

Sauté the Aromatics: Heat a large pot over medium heat and add a drizzle of olive oil.

Add the diced onions and minced garlic to the pot and cook until softened, about 5 minutes.

Cook the Base Vegetables: Add the diced carrots, celery, and zucchini to the pot and cook for an additional 5 minutes, stirring occasionally.

Add Tomatoes and Broth: Stir in the chopped tomatoes and vegetable broth. Bring the mixture to a boil.

Once boiling, reduce the heat to low and let the soup simmer for about 10 minutes to allow the flavors to meld together.

Cook the Pasta (if using): If you are using pasta, add it to the pot and cook according to the package instructions, usually about 8-10 minutes.

Add Mixed Vegetables and Seasoning: Stir in the mixed vegetables (green beans, corn, peas), chopped fresh basil, salt, and pepper.

Continue to cook for an additional 5-10 minutes, or until all the vegetables are tender.

Taste the soup and adjust the seasoning with more salt and pepper if necessary.

Ladle the hot Italian vegetable soup into bowls.

Serve with some crusty bread for a complete and satisfying meal.

Enjoy this hearty and nutritious Italian vegetable soup, perfect for any time of the year!

Add the onions and garlic and cook until softened, about 5 minutes.

Add the carrots, celery, and zucchini and cook for an additional 5 minutes.

Stir in the tomatoes and broth, bring the mixture to a boil, then reduce the heat and let simmer for 10 minutes.

If you are using pasta, add it to the pot and cook according to package instructions.

Stir in the mixed vegetables, basil, salt, and pepper, and continue to cook for an additional 5-10 minutes, or until the vegetables are tender.

Taste and adjust seasoning as needed. Serve hot with some crusty bread.

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