Sunday Italian Vegetable Soup
This hearty Italian vegetable soup delivers. It is chock full of vegetables, two kinds of beans, pasta, and tomatoes, everything needed for a relaxed Sunday meal.
Yield
6 servingsPrep
30 minCook
2 hrsReady
2 hrsThis soup is a symphony of flavors that will transport you to the rolling hills of Tuscany or the bustling streets of Rome with each spoonful.
First and foremost, this soup is a testament to the Italian philosophy of using fresh, seasonal ingredients. Each vegetable brings its unique character to the mix, creating a harmonious blend of tastes and textures that will leave you satisfied and invigorated. The combination of hearty beans, zucchini, and succulent tomatoes makes for a delicious meal and provides a healthy dose of essential vitamins and nutrients.
But let's remember the addition of just the right amount of pasta. One of the most notable virtues of Italian rotini is its unique shape, which allows it to hold onto sauces and ingredients like no other pasta. This corkscrew-like design ensures that every bite has a perfect balance of flavors, making it an ideal choice for both light and hearty dishes.
The tender morsels of pasta soak up the rich flavors of the broth, providing a satisfying and comforting experience that is perfect for a cozy Sunday evening.
Italian Sunday Vegetable soup is a celebration of the simple yet exquisite flavors that Italy has to offer. It is a testament to the country's rich culinary heritage and a delightful way to bring a bit of Italian charm to your dinner table.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
navy beans
dry |
|
| 1 | x |
water
|
*
|
| 4 | cups |
chicken broth
|
|
| ¾ | cups |
carrots
sliced, peeled |
|
| ½ | cup |
potatoes
sliced, with peel |
|
| 1 | tablespoon |
corn oil
|
|
| ½ | cup |
onions
sliced |
|
| 16 | ounces |
italian plum (roma) tomatoes
canned, including liquid |
|
| 2 | cups |
cabbage
sliced thinly |
|
| 1 | cup |
zucchini
sliced |
|
| ½ | cup |
celery
sliced |
|
| ½ | cup |
chickpeas (garbanzo beans)
canned, drained |
|
| ½ | cup |
pasta, rotini
or other pasta, uncooked |
*
|
| 1 | tablespoon |
parsley leaves
fresh, finely minced |
|
| 2 | teaspoons |
basil
dried, crumbled |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
navy beans
dry |
|
| 1 | x |
water
|
*
|
| 946 | ml |
chicken broth
|
|
| 177 | ml |
carrots
sliced, peeled |
|
| 118 | ml |
potatoes
sliced, with peel |
|
| 15 | ml |
corn oil
|
|
| 118 | ml |
onions
sliced |
|
| 462.4 | ml/g |
italian plum (roma) tomatoes
canned, including liquid |
|
| 473 | ml |
cabbage
sliced thinly |
|
| 237 | ml |
zucchini
sliced |
|
| 118 | ml |
celery
sliced |
|
| 118 | ml |
chickpeas (garbanzo beans)
canned, drained |
|
| 118 | ml |
pasta, rotini
or other pasta, uncooked |
*
|
| 15 | ml |
parsley leaves
fresh, finely minced |
|
| 1E+1 | ml |
basil
dried, crumbled |
*
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remove the pan from heat, cover it, and let it stand for 1 hour.
Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender, about 35 minutes.
Heat oil in a small skillet and sauté onion until tender. Add onion and all remaining ingredients to the soup pot.
Cook for 15 minutes or until pasta is cooked.
Serve hot.
