Mama Patierno's Vegetable Bean Soup Zuppa image

Mama Patierno’s Italian Vegetable & Bean Zuppa

Mama Patierno’s Italian Vegetable & Bean Zuppa
“Zuppa Italiana di verdure e fagioli”

You’ll find great Zuppa Italiana di verdure e fagioli throughout Italy. This recipe has many of the same ingredients as Mama’s Pasta Fagioli recipe but without the pasta and plus a few other ingredients and blends. It’s healthy and easy to make!

Mama Patierno’s Organic Italian Vegetable Bean Soup Recipe PDF

Ingredients:

2 tbsp olive oil
1 onion, diced
2 carrots, peeled and sliced/diced
2 large celery stalks, sliced/diced
5 cloves garlic, minced
1 tbsp Mama’s Italian Seasoning
2 zucchinis diced
2 cup green beans, chopped or 1 can of sweet young peas
32 oz cannellini beans, rinsed and drained
14 oz canned diced tomatoes or 2 large fresh tomatoes diced
4 cup vegetable broth preferred (or chicken broth)
1 tsp black pepper or more to taste
1 tsp of salt or more to taste
4 cups baby spinach broken into pieces
2 large basil leaves broken up
2 bay leaves

Optional:

two medium size peeled potatoes cut into small 1/6 pieces if you want to add a bit of starch, creamier texture, and flavor.

How to Make: In this order:

- - Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until beginning to soften.
  - Add the garlic and Italian seasoning. Cook for 1 minute until fragrant.
  - Add the zucchini and green beans and/or peas. Season with 1 tsp of garlic salt and 1 tsp of black or white pepper or more to taste. Cook for about 2 minutes.
  - Add the diced tomatoes, beans, optional potatoes, and broth. Bring to a boil and turn down to a simmer. Cook for 20 minutes.
  - Add bay leaves.
  - Stir in the spinach and basil and season more as needed. Serve with parmesan cheese if desired.