Vegetable Soup (Zuppa Di Verdure)
Submitted by sneal5
Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThis chunky Italian vegetable soup builds flavor in layers, starting with olive oil-softened aromatics and finishing with fresh garlic stirred in at the end.
Savoy cabbage wilts into the broth while potatoes break down just enough to thicken the base.
Toasted Italian bread soaks up broth in each bowl, turning soggy-crisp as you eat.
Freshly grated Parmesan melts into the hot soup.
Pro Tips
- Keep vegetable pieces chunky (½-inch or larger) for hearty, rustic texture that holds up during simmering
- Soup tastes even better the next day after flavors meld overnight in the fridge
- Add parsley and garlic in final 5 minutes only, preserving their bright, fresh punch
- Use Parmigiano-Reggiano for authentic Italian flavor, not pre-grated cheese
Ingredients
Directions
Heat the olive oil and cook the onion, celery and carrots until the vegetables are softened.
Add the cabbage, salt and pepper and cook, stirring often, until the cabbage is wilted.
Add the lettuce, season, and cook for 3 minutes.
Add the broth and bring to a boil.
Reduce the heat, cover the pan, and simmer for 30 minutes.
Add the peas and cook for 5 minutes.
Mix the parsley and garlic together and stir into the pot.
Cook for 5 minutes.
Place a piece of toasted Italian bread in each soup bowl.
Ladle on the hot soup and sprinkle with Parmesan cheese.
Serve immediately.
Notes: This hearty vegetable soup will benefit from sitting.
Do not cut the vegetables too small since the finished soup should have a chunky look.
Comments
