Without a doubt, this is the summertime soup that my Italian mother-in-law will eat.




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Introduction

Get ready to enjoy a delicious and comforting soup that is perfect for summertime – my Italian mother-in-law’s favorite! This Italian-inspired vegetable soup is packed with fresh and nutritious ingredients that come together to create a flavorful and satisfying dish.

Why Make This Recipe

This soup is a great way to make use of an abundance of summer vegetables and create a hearty and wholesome meal for the whole family. It is light yet filling, making it ideal for hot days when you want something nourishing but not too heavy.

How to Make Italian Summertime Vegetable Soup

Ingredients:

  • 2 tbsp canola oil
  • 1 big diced onion and 3 minced garlic cloves
  • 4 mugs of vegetable stock
  • 2 cups of water
  • 2 medium zucchinis, thinly sliced
  • 4 big tomatoes
  • 1 cup of green beans, peeled and diced into 1-inch chunks
  • 1 chopped yellow bell pepper
  • 1 can of washed and drained cannellini beans (15 oz.)
  • 1/2 cup of short pasta (elbows or ditalini)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/4 cup of chopped fresh basil

Directions:

  1. Heat the canola oil in a big skillet over medium heat. Saute the diced onion until translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Transfer the onion and garlic mixture to a slow cooker.
  4. Add all the remaining ingredients to the slow cooker – vegetable broth, water, tomatoes, zucchinis, yellow bell pepper, green beans, and cannellini beans. Mix well.
  5. Season with dried oregano, basil, salt, and pepper.
  6. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
  7. Stir in the pasta during the last 30 minutes of cooking.
  8. Adjust seasoning as needed and stir in the fresh basil before serving.

How to Serve Italian Summertime Vegetable Soup

Serve the soup hot with a sprinkle of grated Parmesan cheese and a slice of crusty bread for a complete and satisfying meal.

How to Store Italian Summertime Vegetable Soup

Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for longer storage. Simply reheat on the stovetop or in the microwave before serving.

Tips to Make Italian Summertime Vegetable Soup

  • Use fresh and ripe tomatoes for the best flavor.
  • Don’t overcook the vegetables to retain their texture and nutrients.
  • Feel free to customize the soup by adding other seasonal vegetables like corn or spinach.

Variation

For a heartier version, you can add cooked Italian sausage or shredded chicken to the soup for extra protein and flavor.

FAQs

  1. Can I use different types of pasta in this soup? Yes, you can use any small pasta shape you prefer, such as orzo or small shells.
  2. Is it necessary to peel the zucchinis before adding them to the soup? It is not necessary to peel the zucchinis; the skin adds fiber and nutrients to the dish.
  3. Can I make this soup on the stovetop instead of a slow cooker? Yes, you can simmer the soup in a large pot on the stovetop over low heat for 1-2 hours, stirring occasionally.

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