My family loves this soup. It’s easy, it cleans out the cabinets as well as the fridge, and it truly loads an awful lot of fiber and vegetable-goodness into each and every bowl. A traditional Italian vegetable soup loaded with flavor. Give this Italian recipe a try!
3 garlic cloves
3 large onions
2 celery sticks
2 large carrots
2 large potatoes
3 1/2 ounces green beans
3 1/2 ounces zucchini
4 tbsp butter
1/2 cup olive oil
2 ounces bacon, finely diced
7 cups vegetable or chicken stock
1 bunch fresh basil, finely chopped
3 1/2 ounces chopped tomatoes
2 tbsp tomato paste
3 1/2 ounces Parmesan cheese rind
3 ounces dried spaghetti, broken up
salt and pepper
frshly grated Parmesan cheese, to serve
1 – Finely chop the garlic, onions, celery, carrots, potatoes, beans and zucchini making use of a sharp knife.
2 – Heat the butter and oil together in a huge saucepan, add the bacon and cook for a couple of mins. Add the garlic and onion and fry for a couple of mins, then stir inside celery, carrots, and potatoes and fry for 2 mins longer, stirring the vegetables occassionally.
3 – Add the beans towards the saucepan and fry for 2 mins. Stir inside zucchini and cook for two mins longer. Cover and cook all of the vegetables, stirring frequently, for about 15 mins.
4 – Add the stock, basil, tomatoes, tomato paste, and cheese rind and season to taste. Bring to a boil, lower the heat and simmer for one hour. Remove and discard the cheese rind.
5 – Add the spaghetti pieces towards the pan and cook for 20 minutes. Serve sprinkled with freshly grated Parmesan cheese.
Servings: 8 to 10