Short-cut Italian Vegetable Soup

Short-cut Italian Vegetable Soup Recipe - A Delicious Vegetarian Dish

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 4-6 hours on low, 30 minutes on high | Servings: 4-6

Introduction

Short-cut Italian Vegetable Soup is a delicious and hearty dish that is perfect for a cozy night in. This recipe is easy to make and requires minimal effort, making it a great option for busy weeknights.

History

Italian vegetable soup has been a staple in Italian cuisine for centuries. This recipe is a simplified version of the traditional Italian minestrone soup, which typically includes a variety of vegetables, beans, and pasta. By using a pre-packaged noodle soup mix, this recipe cuts down on preparation time without sacrificing flavor.

Ingredients

1 envelope vegetable with noodles soup mix
2 cups boiling water
1 onion, chopped
2 carrots, peeled and chopped
1 can tomato sauce
1 tsp salt
0.13 tsp pepper
1 can kidney beans, drained (16 oz (454 g))
1 can whole kernel corn, with liquid (16 oz (454 g))
grated parmesan cheese

How to prepare

Preheat a slow cooker by filling it with hot tap water.
In the preheated slow cooker, combine the dry soup mix with very hot water.
Add onions, carrots, tomato sauce, salt, and pepper to the slow cooker.
Cover the slow cooker and cook on low heat for 4 to 6 hours.
Increase the heat to high and add beans and corn to the slow cooker.
Cover the slow cooker and continue cooking on high heat for about 30 minutes.
Sprinkle the dish with cheese before serving.

Variations

Add cooked chicken or sausage for extra protein.
Swap out the kidney beans for cannellini beans or chickpeas.
Stir in some fresh spinach or kale for added greens.

Cooking Tips & Tricks

Preheating the slow cooker with hot tap water helps to speed up the cooking process.

- Adding the beans and corn towards the end of the cooking time ensures that they maintain their texture and don't become mushy.

- Sprinkling grated parmesan cheese on top of the soup before serving adds a delicious finishing touch.

Serving Suggestions

Serve this soup with crusty bread or a side salad for a complete meal.

Cooking Techniques

This recipe utilizes a slow cooker to simmer the soup slowly and develop the flavors. Slow cooking allows the vegetables to soften and the flavors to meld together.

Ingredient Substitutions

Feel free to customize this recipe with your favorite vegetables or beans. You can also use a different type of noodle soup mix or pasta if desired.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Garnish the soup with fresh herbs, such as parsley or basil, for a pop of color and flavor.

Pairing Recommendations

This soup pairs well with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Short-cut Italian Vegetable Soup contains approximately 150 calories.

Carbohydrates

Each serving of Short-cut Italian Vegetable Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of Short-cut Italian Vegetable Soup contains approximately 2 grams of fat.

Proteins

Each serving of Short-cut Italian Vegetable Soup contains approximately 5 grams of protein.

Vitamins and minerals

This soup is packed with vitamins and minerals from the vegetables, including vitamin A, vitamin C, and potassium.

Alergens

This recipe contains dairy in the form of parmesan cheese. It may also contain gluten depending on the noodle soup mix used.

Summary

Short-cut Italian Vegetable Soup is a nutritious and low-calorie dish that is rich in vitamins and minerals. It is a great option for a light and satisfying meal.

Summary

Short-cut Italian Vegetable Soup is a quick and easy dish that is perfect for a comforting meal. Packed with vegetables and flavor, this soup is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter day, and I was browsing through an old cookbook that belonged to my dear friend Maria. Maria was a wonderful cook, and I had always admired her ability to create delicious meals out of simple ingredients. As I flipped through the pages, a recipe for Short-cut Italian Vegetable Soup caught my eye. The ingredients were basic – broth, vegetables, pasta – but something about the combination seemed so comforting and satisfying.

I asked Maria where she had learned the recipe, and she told me it was a traditional dish that her grandmother used to make for her when she was a child. She explained that the key to the soup was using high-quality broth and letting the flavors simmer together slowly. I was intrigued and asked her to teach me how to make it.

Maria agreed, and we spent the afternoon in her cozy kitchen, chopping vegetables and chatting about old times. She showed me how to start the soup by sautéing onions and garlic in olive oil until they were soft and fragrant. Then, we added carrots, celery, and zucchini, letting them cook until they were tender.

Next, Maria poured in the broth – a rich, homemade chicken broth that she had simmered for hours the day before. The smell that wafted through the kitchen was heavenly, and I couldn't wait to taste the finished soup.

As the soup bubbled away on the stove, Maria taught me the importance of seasoning. She added a generous pinch of salt and pepper, along with a few dried herbs that she kept in a small jar on her spice rack. She explained that the herbs would add depth and complexity to the soup, enhancing the flavors of the vegetables.

Finally, we stirred in a handful of small pasta shells and let them cook until al dente. Maria ladled the soup into bowls and topped each one with a sprinkle of grated Parmesan cheese. I took a spoonful and tasted it – the flavors were incredible, a perfect balance of savory, salty, and sweet.

I thanked Maria for teaching me the recipe and promised to make it for my family soon. As I left her house that day, I felt a sense of gratitude for the friendships I had forged over the years and the knowledge that had been passed down to me through generations.

Since that day, Short-cut Italian Vegetable Soup has become a staple in my own kitchen. I make it often, especially on chilly evenings when a warm bowl of soup is just what my loved ones need. I have tweaked the recipe slightly over the years, adding my own personal touch with extra vegetables or different herbs. But the essence of the soup remains the same – simple, comforting, and delicious.

I often think back to that day in Maria's kitchen, chopping vegetables and chatting about life. It was a moment of connection and learning, a reminder of the power of food to bring people together and create lasting memories. And every time I make Short-cut Italian Vegetable Soup, I am reminded of the love and friendship that inspired me to learn how to cook it in the first place.