Fresh Summer Vegetable Soup with Basil

Summer Vegetable Soup (Minestra di Verdure Estiva)

Category: Main Courses

Serves: 4

Ingredients:

Instructions:

1. Prepare the Vegetables:

   • Start by washing the zucchinis thoroughly. Slice them into cylindrical pieces and then halve each piece lengthwise. Use a spoon to scoop out the inner pulp, ensuring the zucchinis maintain their structure. Cut the zucchinis into approximately 1 cm thick slices.
   • Peel the potatoes and cut them into wedges. For the most consistent pieces, make sure all the wedges are of similar size.
   • For the celery, use a vegetable peeler to remove any strings from the stalks. Then chop the celery into 2 cm pieces.
   • Peel and chop the onions into quarters.
   • Cut the tomatoes into small chunks.

2. Cooking the Soup:

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   • In a large pot, heat a little bit of extra virgin olive oil over medium heat. Add the chopped onions and garlic, and sauté for a couple of minutes until fragrant.
   • Add the chopped potatoes, zucchinis, celery, and tomatoes to the pot. Stir everything together, ensuring the vegetables are well mixed.
   • Pour in 500ml of water, add the basil leaves, and sprinkle with salt to taste. Stir again, ensuring everything is submerged in the water.

3. Simmer:

   • Cover the pot with a lid and bring the soup to a gentle simmer. Let it cook for about 40 minutes, or until all the vegetables are tender and fully cooked. Stir occasionally to prevent anything from sticking to the bottom of the pot.

4. Final Touches:

   • Once the soup is cooked, add the remaining olive oil to the pot and stir well. Season with black pepper to taste. Remove the whole garlic clove from the pot using tongs, and discard it.
   • Taste and adjust seasoning if necessary, adding more salt or pepper as needed.

5. Serve:

   • Ladle the hot, fragrant summer vegetable soup into bowls. Garnish with fresh basil leaves if desired. Enjoy this light and flavorful dish as a main course, perfect for a warm summer day.

Tips:

• For an extra depth of flavor, you can add a pinch of dried oregano or thyme to the soup while it simmers.
• Serve with a slice of crusty bread for an even heartier meal.
• This soup can be stored in the fridge for up to 3 days and reheated when needed.

Nutritional Information (per serving):

This Summer Vegetable Soup offers a comforting, light meal made with a combination of fresh seasonal vegetables. The flavors meld beautifully during simmering, and the basil adds a fragrant, herbal note that makes each spoonful refreshing. This is a perfect dish for those seeking a healthy, flavorful, and easy-to-make meal.