- 140 g elbow pasta--parboiled
- 2 onions—chopped
- 300 g butter beans can butter beans--drained
- 350 gm chopped tomatoes
- 2 carrots—chopped
- 3 courgettes--chopped
- 4 sticks celery--chopped
- 4 crushed garlic cloves
- 1/2 L vegetable stock
- 2 tbsp tomato puree
- 100 g parmesan cheese
- 1 tbsp olive oil
- 2 tbsp sugar
- 2 bay leaves
- a handful of finely-chopped basil
It is a dish that will suit even your children. Many people don’t like vegetables especially children but when it is in form of a soup they tend to enjoy it. Therefore you should ensure that you know how to make a simple, sweet and delicious Italian vegetable soup. If made right it will be very appealing to the eyes of those who dislike vegetables.
The dish uses vegetable soup as the main ingredient supplemented with onions, tomatoes and carrots. It is simple to prepare with the right input. The thicker the soup, the tastier the dish will be.
This a serving of Italian vegetable soup contains:
- 8 percent calcium
- 60 calories
- 4g of proteins
- 8% of iron
Vegetable soups are a great way to kill cravings between the main meals. A major constituent of soups water. Having soups hot stimulate appetite, provide relief from cold, chest congestion, and headaches and gives an instant surge of energy to help move forward with day-to-day tasks.
Beginning your Sunday brunch with this Italian vegetable can never go wrong. It sets the perfect mood to having a quiet and peaceful dinner with yourself or family.
How to Make Italian Vegetable Soup
Italian vegetable soup is common in the Abruzzo region of Italy and often considered a winter soup.