Italian Vegetable Soup

Italian Vegetable Soup

Ingredients:

• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 zucchini, diced
• 2 cups chopped tomatoes (canned or fresh)
• 4 cups vegetable broth
• 1/2 cup small pasta (optional)
• 2 cups chopped mixed vegetables (such as green beans, corn, and peas)
• 1/4 cup chopped fresh basil
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions:

1. 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.
2. Cook the Base Vegetables:
   • Add the diced carrots, celery, and zucchini to the pot and cook for an additional 5 minutes, stirring occasionally.
3. Add Tomatoes and Broth:
   • Stir in the chopped tomatoes and vegetable broth. Bring the mixture to a boil.
4. Simmer:
   • Once boiling, reduce the heat to low and let the soup simmer for about 10 minutes to allow the flavors to meld together.
5. 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.
6. 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.
7. Final Taste and Adjust:
   • Taste the soup and adjust the seasoning with more salt and pepper if necessary.
8. Serve:
   • 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!

Italian Vegetable Soup

Ingredients:

• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 1 zucchini, diced
• 2 cups of chopped tomatoes (canned or fresh)
• 4 cups of vegetable broth
• 1/2 cup of small pasta (optional)
• 2 cups of chopped mixed vegetables (such as green beans, corn, and peas)
• 1/4 cup of chopped fresh basil
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions:

1. Heat a large pot over medium heat and add a drizzle of olive oil.
2. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the carrots, celery, and zucchini and cook for an additional 5 minutes.
4. Stir in the tomatoes and broth, bring the mixture to a boil, then reduce the heat and let simmer for 10 minutes.
5. If you are using pasta, add it to the pot and cook according to package instructions.
6. 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.
7. Taste and adjust seasoning as needed. Serve hot with some crusty bread.

Italian Vegetable Soup

Ingredients:

• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 1 zucchini, diced
• 2 cups of chopped tomatoes (canned or fresh)
• 4 cups of vegetable broth
• 1/2 cup of small pasta (optional)
• 2 cups of chopped mixed vegetables (such as green beans, corn, and peas)
• 1/4 cup of chopped fresh basil
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions:

1. Heat a large pot over medium heat and add a drizzle of olive oil.
2. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the carrots, celery, and zucchini and cook for an additional 5 minutes.
4. Stir in the tomatoes and broth, bring the mixture to a boil, then reduce the heat and let simmer for 10 minutes.
5. If you are using pasta, add it to the pot and cook according to package instructions.
6. 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.
7. Taste and adjust seasoning as needed. Serve hot with some crusty bread.