When the winter chill is in the air, there’s nothing quite like curling up with a warm bowl of Italian vegetable soup. These recipes are cozy, comforting, and perfect for cold evenings. From classic minestrone to creamy tomato basil, each bowl is filled with nourishing ingredients and rich flavors. Whether you’re craving something traditional or a twist on a classic, these soups are sure to be the stars of your winter meals. Explore these delightful recipes and bring a touch of Italy to your kitchen.
Classic Minestrone Soup
Minestrone is a classic Italian vegetable soup that’s hearty, comforting, and full of flavor. It’s a dish that has been enjoyed for generations and is beloved for its versatility and nutritional value. Traditionally, minestrone is made with whatever vegetables are in season, making it a great way to use up any leftover veggies in your kitchen.
It’s typically served as a first course, but it can also be hearty enough to be enjoyed as a main dish, especially when paired with crusty bread. This recipe is perfect for a cozy family dinner or a casual gathering with friends. It serves 4-6 people and can easily be doubled for larger groups.
The soup is packed with a variety of vegetables, beans, and pasta, making it a complete meal in a bowl. The flavors come together beautifully as the soup simmers, and the aroma that fills your kitchen is simply irresistible. Whether you’re a seasoned cook or a beginner, this Classic Minestrone Soup is a delightful dish to prepare and enjoy.
Ingredients (serving size: 4-6 people):
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (such as ditalini or elbow)
- 2 cups fresh spinach or kale, chopped
- Grated Parmesan cheese, for serving (optional)
Cooking Instructions:
- Prepare the Base: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Add Vegetables: Stir in the diced carrots, celery, zucchini, potato, and green beans. Cook for about 5-7 minutes, allowing the vegetables to soften slightly.
- Incorporate Tomatoes and Broth: Add the diced tomatoes (with their juice) and vegetable broth to the pot. Stir to combine all ingredients.
- Season and Simmer: Add the cannellini beans, dried oregano, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
- Cook the Pasta: Add the pasta to the simmering soup and cook until it’s al dente, about 10 minutes.
- Finish with Greens: Stir in the chopped spinach or kale and let it wilt into the soup for about 2 minutes.
- Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot with crusty bread.
Extra Tips:
For an even richer flavor, consider adding a Parmesan rind to the soup as it simmers; just remember to remove it before serving.
Feel free to customize the vegetables based on what’s in season or what you have on hand; bell peppers, peas, or squash make great additions. If you prefer a thicker soup, mash some of the beans before adding them to the pot.
Minestrone also freezes well, so consider making a double batch and saving some for later. Enjoy your cozy bowl of Classic Minestrone Soup!
Ribollita Tuscan Bread Soup
The beauty of Ribollita lies in its versatility. While the classic version includes ingredients like kale, cannellini beans, and carrots, you can easily adapt it based on whatever vegetables you have on hand.
The key to achieving the perfect Ribollita is to let the flavors meld together over time, making it an ideal make-ahead dish that tastes even better the next day. This soulful soup not only warms the body but also tells a story of Italian tradition and resourcefulness.
Ingredients for 4-6 servings:
- 1/4 cup olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bunch of kale, stems removed and leaves chopped
- 1 (15-ounce) can of diced tomatoes, with juice
- 1 (15-ounce) can of cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups stale bread, cut into cubes
- 1/4 cup grated Parmesan cheese (optional)
Cooking Instructions:
- Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and the onion is translucent.
- Add Garlic and Greens: Stir in the minced garlic and cook for another minute until fragrant. Add the chopped kale to the pot, stirring until the leaves are wilted, about 3-4 minutes.
- Incorporate Tomatoes and Beans: Pour in the canned tomatoes along with their juice and add the cannellini beans. Stir well to combine all the ingredients.
- Simmer the Soup: Add the vegetable broth, water, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, allowing the flavors to meld.
- Add the Bread: Stir in the stale bread cubes and continue to cook the soup for another 10-15 minutes, or until the bread has absorbed most of the liquid and the soup has thickened.
- Serve and Garnish: Serve the Ribollita hot, and if desired, sprinkle each bowl with a bit of grated Parmesan cheese for added flavor.
Extra Tips:
For the best flavor, try making Ribollita a day ahead of time. This allows the soup to develop deeper flavors overnight as it sits in the refrigerator.
Additionally, if your stale bread is very hard, soak it briefly in water or broth before adding it to the soup to guarantee it softens evenly.
Feel free to adjust the seasoning with more herbs or a dash of chili flakes for a little heat. Ribollita is very forgiving, so don’t hesitate to customize it to your taste!
Zuppa Di Verdure
Zuppa Di Verdure, or Italian Vegetable Soup, is a hearty and comforting dish that captures the essence of rustic Italian cooking. This soup is packed with a variety of seasonal vegetables, making it both nutritious and delicious. It’s perfect for those chilly days when you crave a warm and filling meal.
The beauty of this dish lies in its simplicity, allowing the natural flavors of the vegetables to shine through, complemented by a light broth and aromatic herbs. This soup not only warms the body but also provides a wonderful opportunity to utilize any vegetables you have on hand.
With its rich flavors and vibrant colors, Zuppa Di Verdure is sure to be a hit at your dinner table. Whether served as a starter or the main course, this soup is a delightful way to enjoy a taste of Italy in the comfort of your own home.
Ingredients for 4-6 servings:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 large potato, diced
- 1 zucchini, sliced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup kale or spinach, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/4 cup grated Parmesan cheese (optional)
Cooking Instructions:
- Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
- Add the Vegetables: Add the sliced carrots, celery, and diced potato to the pot. Stir well to coat the vegetables with oil and cook for about 5 minutes, allowing them to slightly soften.
- Incorporate the Tomatoes and Broth: Pour in the can of diced tomatoes, including the juice, and stir. Add the vegetable broth to the pot, followed by the dried oregano and basil. Stir everything together and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer for approximately 20 minutes. This will allow the flavors to meld and the vegetables to cook through.
- Final Touches: Add the sliced zucchini, chopped kale or spinach, and the drained cannellini beans to the pot. Stir well and continue to simmer for an additional 10 minutes, or until the zucchini is tender.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as desired. Serve hot, garnished with grated Parmesan cheese, if using.
Extra Tips:
To enhance the flavor, consider using homemade vegetable broth or adding a Parmesan rind to the soup while it simmers, which can be removed before serving. Feel free to experiment with other vegetables such as bell peppers or green beans, depending on what you have available.
This soup also freezes well, so you can make a larger batch and store it for a quick meal option on busy days. Remember, the key to a great Zuppa Di Verdure is to let the vegetables be the star, so choose the freshest ingredients you can find.
Italian Wedding Soup
Italian Wedding Soup is a delightful blend of tender meatballs, fresh vegetables, and flavorful broth that warms the soul and satisfies the palate. Despite its name, the soup isn’t traditionally served at Italian weddings; instead, it refers to the harmonious marriage of flavors between the greens and meat. This comforting dish is perfect for chilly evenings when you’re craving something wholesome and hearty.
The combination of savory broth, juicy meatballs, and vibrant vegetables creates a symphony of textures and tastes in every spoonful. Traditionally, Italian Wedding Soup includes small pasta, leafy greens like spinach or escarole, and meatballs made from a mixture of beef and pork. For a modern twist, this recipe incorporates ground turkey for a leaner option, without sacrificing flavor.
The soup is easy to prepare and makes for an excellent meal when served with crusty bread or a simple salad. Whether you’re cooking for a family dinner or a casual get-together, this soup is sure to impress with its rich, robust flavors and comforting qualities.
Ingredients (serves 4-6):
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 cup small pasta (such as acini di pepe or orzo)
- 3 cups fresh spinach leaves, chopped
- 1/2 cup diced carrots
- 1/2 cup diced celery
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Cooking Instructions:
- Make the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, and black pepper. Mix until well combined. Roll the mixture into small meatballs, about 1 inch in diameter.
- Brown the Meatballs: Heat the olive oil in a large pot over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Cook until browned on all sides, about 5 minutes. Remove meatballs from the pot and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté over medium heat until the onion is translucent, about 3 minutes.
- Simmer the Soup: Pour in the chicken broth and bring to a boil. Add the pasta, carrots, and celery. Reduce the heat to a simmer and cook for about 10 minutes, or until the pasta is al dente.
- Add Meatballs and Greens: Return the browned meatballs to the pot. Stir in the chopped spinach and let it simmer for an additional 5 minutes, until the spinach is wilted and the meatballs are cooked through.
- Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and top with grated Parmesan cheese before serving.
Extra Tips:
To enhance the flavor of the meatballs, consider adding fresh herbs like parsley or basil to the mixture. If you prefer a thicker soup, reduce the amount of broth or add more pasta.
For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs and use gluten-free pasta. If you have leftover soup, store it in the refrigerator for up to three days. The flavors will meld and deepen, making it even more delicious the next day.
Creamy Tomato Basil Soup
Creamy Tomato Basil Soup is a comforting Italian dish that brings together the rich flavors of ripe tomatoes and the aromatic essence of fresh basil. It’s a perfect choice for a cozy meal on a chilly evening, offering warmth and satisfaction with every spoonful.
This soup isn’t only delicious but also easy to make, requiring simple ingredients that are often already available in your kitchen. The creaminess comes from blending the cooked ingredients into a smooth texture, making it a delightful treat for your taste buds.
Ideal for serving 4-6 people, this recipe is perfect for a family dinner or a small gathering. The blend of tomatoes, basil, garlic, and cream gives this soup a vibrant color and a revitalizing taste.
Whether served as an appetizer or a main course, it’s sure to please everyone at the table. Pair it with a slice of crusty bread or a grilled cheese sandwich for a complete meal experience.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh basil leaves, chopped
- Parmesan cheese, grated (optional, for garnish)
Instructions:
1. Prepare the Ingredients:
Begin by gathering all your ingredients to guarantee a smooth cooking process. Chop the onion and mince the garlic, then set them aside. Open the canned tomatoes and have your vegetable broth ready.
2. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
3. Cook the Tomatoes:
Pour the canned tomatoes, including their juices, into the pot. Break them up with a wooden spoon. Add the vegetable broth, sugar, salt, and black pepper. Stir well to combine all ingredients.
4. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
5. Blend the Soup:
After simmering, remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, ensuring the lid is slightly open to let steam escape.
6. Add Cream and Basil:
Return the pureed soup to the pot. Add the heavy cream and chopped basil, stirring to combine. Heat the soup gently over low heat until warmed through, but don’t bring it to a boil.
7. Serve:
Ladle the soup into bowls. Garnish with grated Parmesan cheese if desired. Serve hot with crusty bread or a sandwich.
Extra Tips:
For the best flavor, use high-quality canned tomatoes and fresh basil. If you prefer a thicker consistency, reduce the amount of vegetable broth or let the soup simmer longer to thicken.
For a dairy-free version, substitute the heavy cream with coconut milk or almond milk. Remember, if you’re using a countertop blender, blend the soup in batches and be cautious of the hot liquid to avoid spills.
Enjoy your homemade Creamy Tomato Basil Soup, and feel free to adjust the seasoning to suit your taste!
Pasta E Fagioli
Pasta e Fagioli is a classic Italian soup that translates to “pasta and beans.” This comforting dish is a staple in Italian cuisine, known for its hearty blend of tender pasta, creamy beans, and rich tomato broth infused with aromatic herbs.
It’s a versatile and satisfying soup that warms the soul, perfect for a cozy family dinner or a relaxing solo meal. The recipe brings together simple ingredients, creating a delightful harmony of flavors and textures, making it a favorite comfort food for many.
This version of Pasta e Fagioli is designed to serve 4-6 people, making it ideal for a small gathering or for enjoying leftovers the next day. With a base of sautéed vegetables, including onions, carrots, and celery, this soup is enhanced with garlic, tomatoes, and a mix of Italian herbs.
The addition of cannellini beans and small pasta shapes like ditalini or elbow macaroni adds substance, while fresh basil and grated Parmesan cheese provide a finishing touch that elevates the dish to a new level of deliciousness.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chopped
- Grated Parmesan cheese for serving
Instructions:
- Prepare the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add Garlic and Tomatoes:
- Stir in the minced garlic and cook for about 1 minute until fragrant. Then add the diced tomatoes, including their juice, and stir to combine.
- Simmer the Broth:
- Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
- Introduce Beans and Pasta:
- Add the cannellini beans, dried oregano, and dried basil to the pot. Stir well, then add the small pasta. Continue to simmer until the pasta is tender, about 10-12 minutes.
- Season and Serve:
- Season the soup with salt and pepper to taste. Stir in the fresh basil leaves just before serving. Ladle the soup into bowls and top with grated Parmesan cheese.
Extra Tips:
For an even richer flavor, consider adding a rind of Parmesan cheese to the soup while it simmers and remove it before serving. If you prefer a thicker consistency, mash some of the cannellini beans before adding them to the pot.
Feel free to adjust the amount of broth depending on your desired thickness. Additionally, this soup can be easily adapted to be vegetarian by using vegetable broth.
If you have leftovers, note that the pasta will continue to absorb the liquid as it sits, so you may need to add more broth when reheating. Enjoy your cozy bowl of Pasta e Fagioli with a side of crusty bread for a complete meal!
Stracciatella Soup
Stracciatella Soup is a classic Italian comfort food that’s both simple and quick to prepare, making it a favorite for cozy evenings. This nourishing soup features a delicate broth infused with the flavors of parmesan cheese, eggs, and fresh herbs, creating a rich and satisfying dish.
Traditionally served as a first course in Italian meals, Stracciatella Soup is perfect for those seeking warmth and comfort without the heaviness of a cream-based soup. Its name, which means “little shreds” in Italian, refers to the way the beaten eggs create tender, silky ribbons when poured into the hot broth.
This delightful soup isn’t only a demonstration of Italian culinary simplicity but also a versatile recipe that can easily be adapted to suit your taste. Whether you’re looking to impress your guests with an authentic Italian starter or seeking a wholesome dish to enjoy on a chilly day, Stracciatella Soup is sure to become a staple in your cooking repertoire.
The following recipe serves 4-6 people and is perfect for a family dinner or a small gathering with friends.
Ingredients:
- 6 cups chicken stock or broth
- 3 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon grated nutmeg
- 1 cup fresh spinach leaves
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the chicken stock or broth to a gentle simmer over medium heat. Verify the broth is at a simmer and not a rolling boil, as this will help maintain the delicate flavors of the soup.
- Beat the Eggs: While the broth is heating, crack the eggs into a medium bowl. Add the grated Parmesan cheese, freshly ground black pepper, and a pinch of salt to the eggs. Whisk the mixture thoroughly until it becomes smooth and well-combined.
- Create the Stracciatella: Once the broth is simmering, slowly pour the egg mixture into the pot while stirring the broth continuously with a fork or a whisk. This process should be done in a steady stream to create the characteristic “little shreds” or ribbons of egg in the soup.
- Season the Soup: Add the freshly chopped parsley and grated nutmeg to the soup. Stir gently to combine the flavors. Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
- Add the Spinach: Introduce the fresh spinach leaves to the pot. Continue to simmer the soup for another 2-3 minutes until the spinach wilts and becomes tender.
- Serve: Once the spinach is cooked, remove the pot from heat. Ladle the Stracciatella Soup into bowls and serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Extra Tips: For a richer flavor, you can substitute half of the chicken broth with vegetable broth. If you prefer a thicker consistency, consider adding a tablespoon of semolina or breadcrumbs to the egg mixture before whisking.
Additionally, for a touch of brightness, squeeze a bit of lemon juice into the soup just before serving. This dish is best enjoyed fresh, as the texture of the eggs can change when reheated. Enjoy your Stracciatella Soup with a side of crusty bread to soak up the delicious broth.
Italian Lentil Soup
Italian Lentil Soup is a warm and hearty dish that captures the essence of traditional Italian flavors. Perfect for a chilly day, this soup combines the earthy taste of lentils with a medley of vegetables and aromatic herbs, creating a comforting meal that’s both nutritious and satisfying. The lentils provide a rich source of protein and fiber, making this soup not only delicious but also nourishing.
This Italian Lentil Soup is versatile and can be easily adapted to include your favorite vegetables or spices. It’s a great make-ahead meal that tastes even better the next day as the flavors meld together beautifully. Whether served as a starter or a main course, this soup is sure to become a family favorite, bringing a taste of Italy right to your table.
Ingredients for 4-6 servings:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 1 1/2 cups dried lentils, rinsed and drained
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- Salt and pepper, to taste
- 2 cups fresh spinach or kale, chopped
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving (optional)
Cooking Instructions:
- Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, stirring occasionally until the vegetables are soft, about 5-7 minutes.
- Add Garlic and Herbs: Stir in the minced garlic, oregano, thyme, basil, and bay leaf. Cook for another minute until the garlic is fragrant.
- Incorporate Lentils and Broth: Add the rinsed lentils to the pot, followed by the vegetable broth and diced tomatoes. Stir well to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30-40 minutes, or until the lentils are tender.
- Season and Add Greens: Season the soup with salt and pepper to taste. Stir in the chopped spinach or kale, allowing it to wilt for about 5 minutes.
- Finish and Serve: Remove the bay leaf and stir in the fresh parsley. Serve the soup hot, garnishing with grated Parmesan cheese if desired.
Extra Tips:
For an even richer flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes to the soup before serving. If you prefer a thicker soup, use an immersion blender to puree a portion of the soup, or mash some of the lentils with a spoon.
This soup stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months, making it a convenient option for meal prepping. Adjust the consistency of the soup by adding more broth if it becomes too thick upon reheating.
Pappa Al Pomodoro
Pappa Al Pomodoro is a traditional Italian soup that’s both hearty and comforting, making it perfect for cozy evenings. Originating from Tuscany, this dish showcases the simplicity and richness of Italian cuisine using basic ingredients like ripe tomatoes, bread, and basil.
The soup’s thick, luscious texture comes from the bread, which absorbs the tomato broth, creating a satisfying and flavorful dish. It often serves as a great way to use leftover bread, transforming it into a delightful meal.
This rustic soup is typically enjoyed warm, offering a burst of Mediterranean flavors in every spoonful. While it’s traditionally made with a base of ripe tomatoes, you can enhance its depth by adding high-quality olive oil and fresh basil.
Best of all, Pappa Al Pomodoro is a straightforward recipe that requires minimal preparation and delivers maximum taste. Whether you’re seeking comfort on a chilly day or want to impress your guests with a taste of Italy, this soup is sure to satisfy.
Ingredients for 4-6 servings:
- 2 pounds ripe tomatoes, peeled and chopped
- 1/4 cup extra-virgin olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 loaf of stale country-style bread, cut into cubes
- Salt and pepper to taste
- 1/2 cup fresh basil leaves, torn
- Parmesan cheese, grated, for serving (optional)
Cooking Instructions:
- Prepare the Tomatoes: Begin by blanching the tomatoes in boiling water for about 1 minute to loosen their skins. Drain them, let them cool, and then peel and chop them into small pieces.
- Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5-7 minutes. Next, add the minced garlic and cook for another minute, making sure it doesn’t burn.
- Simmer the Soup Base: Add the chopped tomatoes to the pot and cook for about 10 minutes, stirring occasionally, until they start to break down and release their juices. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Incorporate the Bread: Stir in the bread cubes, allowing them to soak up the flavorful broth. Continue cooking the soup for another 15-20 minutes, stirring occasionally until the bread has broken down and the soup has thickened.
- Final Touches: Season the soup with salt and pepper to taste. Stir in the torn basil leaves and let the soup simmer for an additional 5 minutes. If desired, add a drizzle of extra-virgin olive oil for added richness.
- Serve: Ladle the Pappa Al Pomodoro into bowls, garnishing with freshly grated Parmesan cheese if you like. Serve hot and enjoy the comforting flavors.
Extra Tips:
For the best results, use the ripest tomatoes you can find, as they’ll impart the most flavor. If fresh tomatoes are out of season, you can substitute with high-quality canned tomatoes.
Confirm the bread you use is slightly stale, as this helps it absorb the liquid without becoming too mushy. Feel free to adjust the thickness of the soup by adding more broth or reducing the amount of bread.
Finally, don’t skip the fresh basil, as it adds a fragrant aroma and enhances the overall taste of the dish.
Chickpea and Swiss Chard Soup
This cozy Chickpea and Swiss Chard Soup is a hearty and nutritious option perfect for warming up on a chilly day. The combination of creamy chickpeas and vibrant Swiss chard creates a delightful contrast in both texture and flavor. Infused with aromatic Italian herbs, this soup isn’t only delicious but also packed with nutrients, making it a healthy choice for any meal.
Whether you’re serving it as a starter or enjoying it as a main course, this soup is sure to satisfy your cravings for comfort food. The soup is easy to prepare and can be made in just under an hour, making it a great option for a weeknight dinner. The ingredients are simple and can easily be found in your local grocery store.
The rich flavors come together beautifully, as the chickpeas absorb the savory broth, and the Swiss chard adds a fresh, green element to the dish. Perfect for serving 4-6 people, this recipe is ideal for family dinners or small gatherings with friends.
Ingredients (serves 4-6):
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 bunch Swiss chard, stems removed and leaves chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese for garnish (optional)
Cooking Instructions:
- Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Vegetables: Add the sliced carrots and celery to the pot and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Incorporate Tomatoes and Chickpeas: Pour in the diced tomatoes and chickpeas. Stir well to combine the ingredients.
- Add Broth and Seasonings: Pour the vegetable broth into the pot. Add the dried oregano, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer the Soup: Cover the pot and let the soup simmer for 20 minutes, allowing the flavors to meld together and the vegetables to become tender.
- Add Swiss Chard: Stir in the chopped Swiss chard and cook for an additional 5 minutes until the chard is wilted and tender.
- Serve: Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and garnish with grated Parmesan cheese if desired.
Extra Tips:
When making Chickpea and Swiss Chard Soup, feel free to customize the recipe with additional ingredients such as diced potatoes or a splash of lemon juice for extra brightness. You can also use kale or spinach if Swiss chard is unavailable.
For added depth, consider using homemade vegetable broth, which can enhance the soup’s overall flavor. If you prefer a spicier version, add a pinch of red pepper flakes during the cooking process.
Storing leftovers is easy, and the flavors develop even more with time, making it a great option for meal prep.
