Italian Vegetable Soup Recipe
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Ingredients:
- 1-2 onions, peeled and coarsely chopped
- 1 celery stalk, diced
- 1 carrot, diced
- 2-3 tablespoons olive oil
- 1 Italian sausage, casing removed
- 1 garlic clove, minced
- 2 teaspoons fennel seeds
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) beef broth
- 2 cups water
- 1 zucchini, diced
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- 1 teaspoon sugar
Instructions:
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Prepare Vegetables: Peel and coarsely chop the onions, dice the celery and carrot.
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Sauté Vegetables: Heat olive oil in a Dutch oven over medium heat. Add onions, carrots, and celery. Sauté for 5 to 7 minutes, until vegetables are crisp-tender.
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Cook Sausage: In a separate small skillet, brown the Italian sausage over medium-high heat. When almost done, add minced garlic and fennel seeds. Cook for 1-2 minutes until garlic is fragrant.
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Combine Ingredients: Add diced tomatoes to the sautéed vegetables in the Dutch oven, breaking them up with a spoon. Pour in beef broth and water. Add diced zucchini and drained great northern beans.
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Add Seasonings: Drain any excess grease from the cooked sausage and add it to the pot. Stir in dried basil, dried oregano, chopped parsley, and sugar.
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Simmer: Bring the soup to a simmer over medium heat. Reduce heat to low and simmer for about 10 minutes, allowing flavors to blend.
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Serve: Ladle the Italian Vegetable Soup into bowls and serve hot, optionally with crispy fresh Italian bread on the side.
This Italian Vegetable Soup is a hearty and flavorful dish that will surely satisfy your family or guests. It’s perfect for a quick weeknight meal or whenever you’re craving something comforting yet nutritious. Enjoy the rich flavors of Italian sausage, aromatic herbs, and wholesome vegetables in every spoonful!
