Healthy and Hearty Italian Vegetable Soup

Difficulty: Intermediate

It’s the second week of January, have you already given up on your resolution to eat healthy or are you staying strong? I think most of us feel the need to eat a bit or maybe a lot lighter and healthier after the holidays.

Maybe you put on a few extra pounds or perhaps your digestive system is crying for some relief after all the rich, fatty, sugary treats you consumed over the holidays. I like to eat healthy after the holidays. It helps me get back on track and makes me feel better.

There’s just one problem. It’s January and I live in Pennsylvania, so that means, cold and snow. I don’t know about you, but I don’t crave salad when it’s cold out. Don’t get me wrong, I love salad, but when sub zero temps persist, curling up with a big bowl of tossed salad doesn’t exactly warm you or stick to your ribs.

For times like these I turn to this Italian Vegetable soup. It’s hearty and filling, but super healthy. The reason I call it Italian Vegetable soup is because it has tomatoes, white beans and oregano among many other ingredients. I will say that it is similar to Minestrone, which is an Italian soup. Regardless of the name this soup is everything you want it to be. A satisfying, healthy, steaming bowl of comfort.

I know the difficulty level is intermediate, but that’s simply because it requires a lot of chopping. If your knife skills aren’t up to snuff, don’t worry about it. Take your time cutting or use a special gadget that does the chopping for you. You can even use pre chopped vegetables. Aside from the chopping this soup is pretty easy to whip up, so make a batch on your next wintry day.

Italian Vegetable Soup

4 cups Store bought or homemade Chicken Stock

2 Ribs Celery diced

2 Medium Carrots diced

2 Medium Zucchini diced

4 oz. Baby Bella Mushrooms diced

1 Medium Onion diced

1 Large Russet Potato, peeled and diced

1 clove garlic minced, (1 tsp of pre-minced)

1 12 oz. can White Beans, such as Cannellini or Great Northern

1 12 oz. Can fire Roasted Tomatoes

2 TBSP Olive Oil

2 tsp. Dried Oregano

2 tsp. Dried Parsley

Salt and Pepper

Rind from a hard cheese such as Parmesan, Romano or Manchego (optional)

In a stock pot or dutch oven heat olive oil over medium heat. Add onions, carrots, celery and garlic lightly salting each addition of vegetables. Sauté until soft and fragrant.

 

 

 

 

 

 

 

Then add mushrooms and zucchini with a pinch of salt and sauté for several minutes.

 

 

 

 

 

 

 

Add tomatoes and dried herbs, stirring to combine.

 

 

 

 

 

 

 

Add remaining ingredients and bring to a boil, then reduce to a simmer and cook until the potatoes are tender.

 

 

 

 

 

 

 

If adding the cheese rind be sure to remove it before serving. Also the soup will be less healthy if you use the rind, since it will add salt and fat, but it creates a more luxurious flavor. Alternatively you can serve the soup with a sprinkle of Parmesan cheese on top. Add grilled cheese or avocado toast to create a perfect soup and sandwich meal. Serves 4-6