Zuppa Del Giorno Soup Recipe
Zuppa Del Giorno Soup Recipe brings authentic Italian comfort to your kitchen.
Equipment
- Large heavy-bottomed pot
- Sharp chef's knife
- Cutting Board
- Wooden Spoon
- Measuring Cups
- Can opener
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots chopped
- 2 celery stalks sliced
- 3 garlic cloves minced
- 1 can diced tomatoes 14 oz
- 6 cups vegetable broth
- 1 cup small pasta ditalini or elbow
- 1 can cannellini beans drained
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in large pot over medium heat.
- Add diced onion and cook until softened completely.
- Stir in chopped carrots and sliced celery pieces.
- Cook vegetables for five minutes until slightly tender.
- Add minced garlic and cook for one minute.
- Pour in diced tomatoes with their juices carefully.
- Add vegetable broth and bring mixture to boil.
- Reduce heat and let soup simmer for minutes.
- Add small pasta and cook until tender.
- Stir in drained cannellini beans and fresh spinach.
- Season with oregano, salt, and black pepper.
- Simmer for two more minutes until heated through.
- Garnish with fresh basil leaves before serving hot.
Notes
- Use seasonal vegetables for the best Zuppa Del Giorno Soup Recipe results
- Add pasta just before serving to prevent mushiness
- Substitute beans with chickpeas or lentils for variety
- Make large batches and freeze portions for later
- Fresh herbs always taste better than dried versions