Italian Vegetable Bean Soup

Dive Into Zuppa di Fagioli e Verdure

Imagine yourself in a cozy Italian kitchen, the aroma of a hearty soup wafting through the air. That’s the essence of Mama Patierno’s Italian Vegetable Bean Soup, also known as “Zuppa di Fagioli e Verdure.” This dish brings the heart and soul of Italian cooking right to your table. It’s a comforting blend of fresh vegetables and beans, making it not only delicious but also a healthy choice for any meal.

The Heart of the Recipe

Zuppa di Fagioli e Verdure is all about simplicity and rich flavors. This Italian Vegetable Bean Soup is a perfect example of Italian cuisine, which focuses on using fresh, wholesome ingredients to create dishes that are both flavorful and nutritious. The base of the soup is a mix of vegetables such as onions, garlic, carrots, celery, and zucchini, combined with hearty cannellini beans and flavorful diced tomatoes. These ingredients come together to create a robust, satisfying meal that’s perfect for any day of the week.

Authentic Italian Flavors

What sets this soup apart is its authentic Italian flavor. Each bowl is a celebration of traditional Italian cooking, featuring the right balance of herbs and spices that make every spoonful a delight. It’s similar to the classic Pasta Fagioli, but without the pasta, making it a lighter yet equally filling option. The beans provide a great source of protein, while the vegetables contribute essential vitamins and minerals.

Why Zuppa di Fagioli e Verdure Stands Out

This Italian Vegetable Bean Soup is not just another soup recipe; it’s a culinary experience. It’s easy to make, requiring only a few steps to bring all the ingredients together in a harmonious blend. As the soup simmers, the flavors meld beautifully, creating a dish that’s comforting and nourishing. Whether you’re an experienced cook or just starting out, this recipe is approachable and rewarding.

A Healthy Choice

In a world where quick and easy meals often mean processed and unhealthy options, Zuppa di Fagioli e Verdure stands out as a wholesome alternative. It’s packed with nutrients from the vegetables and beans, making it a great option for anyone looking to eat healthier without compromising on flavor. Plus, it’s a versatile dish that can easily be adapted to include your favorite vegetables or to accommodate dietary preferences.

Bring Italy to Your Kitchen

By making Zuppa di Fagioli e Verdure, you’re bringing a piece of Italy into your kitchen. It’s a dish that’s rooted in tradition and celebrates the best of Italian cooking. So, next time you’re looking for a meal that’s both delicious and nutritious, try out this Italian Vegetable Bean Soup. Your taste buds will thank you, and you’ll have a new favorite recipe to share with family and friends. Buon appetito!

Mama Patierno’s Organic Italian Vegetable Bean Soup Recipe PD

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:
Zuppa di Fagioli e Verdure

(Italian Vegetable Bean Soup)

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.