A delicious, hearty and fairly easy Italian vegetable soup.
Course
Soup
Cuisine
Italian
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings8servings
AuthorChris
Ingredients
2tablespoonsextra virgin olive oil
1medium sweet onion(diced)
3-4clovesgarlic(crushed)
4cupschicken or vegetable stock
5cupsdiced tomatoes
2fresh plum tomatoes(julienned)
2cupscannellini beans
2carrots chopped
4-5pepperoncini(coursely chopped)
2celery stalks(chopped)
1medium zucchini squash(diced)
2russett potatoes(diced)
2cupschopped Baby Spinach(stemmed, rough chopped)
2cupsDitalini pasta
2bay leaves
1teaspoondried thyme
1teaspoonItalian seasoning
kosher salt and black pepper
Parmigiano-Reggiano cheese(to taste)
Instructions
Saute onions in oil for five minutes over medium heat. Add garlic and saute for five more minutes.
Add stock, tomatoes, beans, pepperoncini, carrots, and celery. Add bay leaves, thyme and Italian seasoning. Bring to a slow boil. Reduce heat to low-medium and simmer for 20 minutes. Check the salt and pepper seasoning.
Add the zucchini, potatoes, and ditalini. Simmer an additional 15 minutes. Add the Baby spinach and simmer for 15 more minutes.
Remove the bay leaves. Serve into a bowl, top with Parmigiano-Reggiano cheese. and mangia.