Zuppa di Verdure (Italian Vegetable Soup)JW Marriott's top chefs standard recipe, Italian cooking, Italian cuisine, recipes from worlds top chefs, mouthwatering standard recipes, Italian grilled,

 

Zuppa di Verdure (Italian Vegetable Soup)

Zuppa di Verdure is a hearty Italian vegetable soup packed with seasonal veggies, herbs, and olive oil. This healthy and comforting classic is perfect for cold days or light dinners.

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🕒 Prep Time: 15 minutes | 🍳 Cook Time: 35 minutes | 🍽️ Servings: 4

Difficulty: Easy | Course: Soup | Cuisine: Italian (Homestyle)

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🧄 Ingredients:

• 2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 2 carrots, sliced

• 2 celery stalks, diced

• 1 zucchini, chopped

• 1 potato, peeled and cubed

• 1 handful green beans, trimmed and halved

• 150g canned or fresh tomatoes, chopped

• 1.2 liters vegetable broth

• 1 tsp dried oregano or mixed Italian herbs

• Salt & black pepper to taste

• Optional: 1 handful spinach or cabbage (chopped)

• Grated Parmigiano-Reggiano, to serve

• Crusty bread, for serving

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👩‍🍳 Instructions:

1. Sauté Aromatics

Heat olive oil in a large soup pot. Add chopped onion, garlic, carrot, and celery. Cook over medium heat for 5–6 minutes until soft and fragrant.

2. Add the Vegetables

Add zucchini, potato, green beans, and tomatoes. Stir well and cook for another 5 minutes.

3. Simmer the Soup

Pour in the broth. Season with herbs, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until vegetables are tender.

4. Finish and Serve

Stir in spinach or cabbage in the last 5 minutes of cooking, if using. Serve hot with a sprinkle of Parmigiano and crusty bread on the side.

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🍽️ Serving Tips:

• Add cooked small pasta (like ditalini) or cannellini beans for a heartier soup.

• A drizzle of extra virgin olive oil before serving enhances flavor.

• Great for meal prep — improves in flavor the next day!

Nutrient	Amount
Calories	~210 kcal
Carbohydrates	28g
Protein	5g
Fat	9g
Fiber	6g
Sodium	400mg