Zuppa Del Giorno Soup Recipe
Zuppa Del Giorno Soup is a warm and comforting Italian-style soup. It is perfect for cold days. This soup is made with fresh vegetables, herbs, and a light broth.
Ingredients
- 1 cup carrots diced
- 1 cup celery chopped
- 1 cup zucchini diced
- 1 cup green beans chopped
- 1 cup potatoes diced
- 1 small onion finely chopped
- 2 garlic cloves minced
- 4 cups vegetable or chicken broth
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried basil or 1 tbsp fresh basil
- 1 tsp dried parsley or 1 tbsp fresh parsley
- ½ cup small pasta optional
- Grated Parmesan for garnish optional
Instructions
Prepare the Vegetables
- Wash all vegetables. Peel and dice carrots and potatoes. Chop celery, zucchini, and green beans.
Sauté Onion and Garlic
- Heat olive oil in a pot. Add onion and garlic. Cook until soft and fragrant.
Add Vegetables
- Add carrots, celery, zucchini, potatoes, and green beans. Stir for two minutes to combine.
Pour in Broth
- Add vegetable or chicken broth. Make sure vegetables are fully covered with liquid.
Season the Soup
- Add salt, black pepper, basil, and parsley. Stir well to mix the flavors evenly.
Cook Until Tender
- Bring the soup to a boil. Reduce heat. Simmer for 20 minutes until vegetables are soft.
Optional: Add Pasta
- If you want pasta, add small pasta pieces. Cook for 10 minutes until tender.
Blend for Creamy Texture
- Optional: Use a blender for a creamy soup. Blend half of the soup and mix back in.
Taste and Adjust Seasoning
- Taste soup. Add more salt or pepper if needed. Adjust herbs for stronger flavor.
Serve Hot
- Ladle soup into bowls. Garnish with Parmesan or fresh herbs. Serve with bread.
Notes
- Use seasonal vegetables for fresher taste.
- For richer flavor, add a splash of cream at the end.
- Add beans or lentils for more protein.
- For a vegan version, use vegetable broth and skip Parmesan.
- Store leftovers in airtight containers for up to 3 days.