Popular for its mix-match style of vegetables, it’s a soup that can please any sized appetite. I like to add a lot of vegetables to mine, and the secret is using a rich broth like bone broth or stock.
Gathering ingredients from leftover meals, Italian peasants would make this “poor man’s soup”. That’s why even to this day, there’s no one exact recipe for how this soup should be made. There’s nothing better than a generous serving of fresh bread and butter, served up with a delicious bowl of this soup.
Stay tuned, as I add this to my line up this fall for purchase!
You will need:
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp red pepper flakes
1 medium yellow onion, diced
2 medium carrots, chopped
2 celery stalked, thinly sliced
2 zucchini’s quartered and sliced
1 28 oz can diced tomatoes
5 cups chicken bone broth
1 can cannellini beans, do not drain
1 tsp dried oregano
1 cup dried small pasta ( I like Ditalini)
Salt and pepper to taste
Add olive oil to large stock pot, add garlic and cook until golden. Be careful not to burn! Toss in red pepper flakes, onion, carrots and celery. When vegetables soften, about 10-15 minutes, add broth, oregano and tomatoes. Simmer for one hour allowing the broth to develop a beautiful flavor. Then add canned beans and zucchini. Salt and pepper to taste. Cover and simmer on low for another 30 minutes, then add pasta simmering until done about another 15 minutes.
Ladle into bowls. Serve with grated cheese and good bread. Serves about 6.
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