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Zuppa di Ortaggi #winteriscoming #minestradiortaggi #zuppadiortaggi #ortaggimisti #panerustico #paneciabatta #panesfarinato #philadelphiavegetale #philadelphiavegan #veganlife #veganfood #sotasty #crueltyfreefood #cosamangianoivegani #whatveganseat #sustainablefood #mangiarevegano #veganiitaliani #veganisiciliani #cucinavegetale #plantbased #zuppadiortaggi #zuppadiverdure #soupseason #soup #healthyfood #recipe #enjoythefood #yummy #foodlover #foodporn #foodart #eat #tastyfood #gnam #mangiaresano #dinner #cucinacreativa #cena #fattoincasa #homemade #piattiitaliani #italianstyle #ricettadelgiorno #instafood #instalikes Zuppa di Ortaggi (Italian Vegetable Soup)

Zuppa di Ortaggi

Print Recipe Pin Recipe
Course Soup
Cuisine Italian

Equipment

  • Equipment Needed
  • Large soup pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Ladle
  • Blender (optional, for a smoother texture)

Ingredients
  

  • Ingredients
  • Vegetables:
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion chopped
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 1 zucchini diced
  • 1 potato diced
  • 1 bell pepper red or yellow, diced
  • 1 cup cabbage shredded (optional but adds richness)
  • 2 cups fresh spinach or kale
  • Seasonings and Liquids:
  • 4 cups vegetable broth or chicken broth if preferred
  • 1 can 14 oz diced tomatoes (or 2 fresh tomatoes, chopped)
  • 1-2 garlic cloves minced
  • 1 teaspoon dried Italian herbs or a mix of thyme, oregano, and rosemary
  • Salt and pepper to taste
  • Optional Toppings:
  • Fresh parsley chopped
  • Grated Parmesan or Pecorino cheese for garnish
  • A drizzle of extra-virgin olive oil

Instructions
 

  • Method: Step-by-Step Guide
  • Prepare the Vegetables:
  • Start by chopping the onion, carrots, celery, zucchini, potato, bell pepper, and cabbage. Ensure the pieces are uniform for even cooking.
  • Sauté the Aromatics:
  • In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until they turn translucent and fragrant, about 3-4 minutes. This step brings out their sweetness and depth, forming the base of the soup.
  • Add the Vegetables:
  • Add carrots, celery, bell pepper, zucchini, potato, and cabbage to the pot. Stir well to coat the vegetables in the oil and sauté for 5-6 minutes. This gives the vegetables a head start and helps infuse the soup with flavor.
  • Add the Liquid and Seasonings:
  • Pour in the vegetable broth and add the diced tomatoes along with the dried Italian herbs, salt, and pepper. Stir to combine everything evenly.
  • Simmer the Soup:
  • Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes. Stir occasionally to ensure the vegetables cook evenly. You’ll know the soup is ready when the vegetables are tender but not mushy.
  • Add the Greens:
  • In the last 5 minutes of cooking, add the spinach or kale. These greens add nutrients and a beautiful pop of color.
  • Blend (Optional):
  • For a smoother texture, you can blend a portion of the soup using an immersion blender or a regular blender. Blend until it’s as smooth or chunky as you like.
  • Let It Stand:
  • Once cooked, let the soup stand for about 5 minutes to allow the flavors to settle.
  • Serve:
  • Ladle the Zuppa di Ortaggi into bowls. Garnish with fresh parsley, a sprinkle of Parmesan, and a drizzle of olive oil if desired.
  • Variations and Tips
  • For Extra Protein: Add a can of white beans or chickpeas for a protein boost. If you’re not vegetarian, shredded chicken or sausage slices also make tasty additions.
  • For a Spicier Kick: Add a pinch of red pepper flakes along with the herbs.
  • Low-Carb Option: Replace potatoes with cauliflower florets to make the soup lower in carbs.
  • Blending Tip: Blending part of the soup gives it a creamy texture without needing dairy.
Keyword Ortaggi, Zuppa, Zuppa di Ortaggi