Italian-Style Vegetable Soup
Soups • Italian
Description
Italian-Style Vegetable Soup
Ingredients
- Tomatoes 20 oz
- Beans 10 oz
- Zucchini 1 piece
- Carrots 2 pieces
- Onion 2 heads
- Celery stalk 2 pieces
- Parmesan Cheese 5 oz
- Garlic 3 cloves
- Olive Oil 6 tablespoons
- Dried Basil a pinch
- Dried Oregano a pinch
- Bay leaf 1 piece
- Dried marjoram a pinch
- Black peppercorns 4 pieces
- Sea Salt to taste
Step-by-Step Guide
Step 1
Soak the beans in a large amount of cold water for several hours, preferably overnight, then boil until half-cooked.
Step 2
Peel and chop the carrot, onion, and garlic clove for the broth, and place them in a pot. Add the chopped celery stalk, marjoram, bay leaf, peppercorns, and salt, cover with water, and cook to make vegetable broth.
Step 3
Peel the remaining garlic.
Step 4
Peel and finely chop the onion.
Step 5
Blanch the tomatoes, remove the skin, and dice the pulp.
Step 6
In a large pot, heat the olive oil, sauté the chopped onion and 2 cloves of garlic, then add the tomatoes.
Step 7
Sauté for 3-4 minutes and pour in 3 ladles of broth.
Step 8
Slice the zucchini, remaining carrot, and celery into rounds and add them to the pot.
Step 9
Cook for a couple of minutes, then add the beans and a bit more broth.
Step 10
Cook until the beans are done. At the end, season with salt and add a pinch of basil and oregano.
Step 11
Grate the Parmesan cheese finely and add a little to each bowl of soup.
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