5-Ingredient Italian Vegetable Soup: A Deliciously Simple Recipe

There’s a certain magic that happens when a pot of soup simmers on the stove, filling the kitchen with warm, inviting aromas. And this Italian Vegetable Soup? It’s pure culinary enchantment. It’s the kind of soup that wraps you in a cozy embrace, perfect for a chilly evening, a light lunch, or a simple, satisfying weeknight dinner. This recipe isn’t just easy; it’s a celebration of fresh, vibrant flavors that will nourish your body and soul.

The Secret to an Unforgettable Italian Vegetable Soup

What sets this Italian Vegetable Soup apart is the harmonious blend of garden-fresh vegetables and the vibrant punch of pesto. Whether you prefer the rewarding experience of making your own pesto ( pesto ) or opt for your favorite store-bought version, the pesto adds a layer of bright, herbaceous flavor that elevates this soup from simple to sublime. And the beauty of this recipe lies in its adaptability. Feel free to swap in your favorite seasonal vegetables, letting the bounty of your local market guide your culinary creativity.

A Symphony of Flavors: Choosing Your Ingredients

This Italian Vegetable Soup recipe is a celebration of simplicity, but the quality of your ingredients truly shines through. Opt for the freshest vegetables you can find – ripe tomatoes bursting with flavor, crisp carrots, vibrant zucchini, and tender green beans. The quality of your vegetable broth also plays a key role. While store-bought broth is convenient, consider making your own for a depth of flavor that’s truly unmatched.

Ingredients:

• 1 tablespoon extra virgin olive oil – choose a good quality oil for the best flavor
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 kg mixed vegetables (carrots, zucchini, green beans, peas, celery, bell peppers…), fresh or frozen. Need some inspiration? This guide on seasonal produce is a treasure trove of ideas!
• 4 cups (1 L) vegetable broth – homemade or high-quality store-bought
• 1 (400g) can diced tomatoes, undrained
• ½ cup small pasta (ditalini, small shells, orzo…)
• ½ cup pesto – homemade or store-bought
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving (optional)
• Crusty bread, for dipping (highly recommended!)

From Garden to Bowl: Crafting Your Italian Vegetable Soup

1. In a large pot or Dutch oven, warm the extra virgin olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. This slow sautéing process allows the onion’s sweetness to develop, adding depth to the soup’s flavor profile. Add the minced garlic and cook for another minute, stirring until fragrant.
2. Now, introduce your vibrant medley of vegetables to the pot, along with the vegetable broth and diced tomatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer, cover the pot, and let the flavors meld and deepen for about 15-20 minutes, or until the vegetables are tender.
3. Once the vegetables are cooked through, stir in the small pasta and cook according to the package directions. The pasta adds a heartiness to the soup, making it a complete and satisfying meal.
4. When the pasta is cooked al dente, remove the pot from the heat and gently stir in the pesto. The pesto, with its vibrant basil and nutty Parmesan, adds a burst of fresh flavor that brightens the entire soup. Season generously with salt and pepper to taste.
5. Ladle your fragrant Italian Vegetable Soup into bowls and serve hot. A sprinkle of grated Parmesan cheese adds a salty, savory finish, and a piece of crusty bread is the perfect accompaniment for soaking up every last drop of delicious broth.

Elevating Your Italian Vegetable Soup: Tips and Variations

• Creamy Indulgence: For a richer, creamier texture, stir in a dollop of crème fraîche, mascarpone, or even a splash of heavy cream just before serving.
• A Touch of Spice: Add a pinch of red pepper flakes along with the garlic for a subtle kick of heat.
• Bean There, Done That: Boost the protein and fiber content by adding a can of cannellini beans or chickpeas during the last 10 minutes of cooking.
• Seasonal Delights: Embrace the flavors of the season by using whatever vegetables are at their peak. Asparagus in the spring, corn in the summer, butternut squash in the fall – the possibilities are endless!