Italian Vegetable Soup

Name: Italian Vegetable Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 780 grams quartered artichoke hearts packed in water, drained; 1 Tbsp chopped fresh thyme leaves; 2 garlic cloves, minced; 2 leeks (white and pale green parts only), chopped; 59 milliliters extra-virgin olive oil; 6 servings Freshly grated Parmesan; 6 servings Salt and freshly ground black pepper; 2 liters vegetable broth; 113 grams dried wide egg noodles; 6 zucchini, thinly sliced crosswise

Italian Vegetable Soup might be a good recipe to expand your main course recipe box. This recipe makes 6 servings with 486 calories, 18g of protein, and 30g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up leeks, olive oil, salt and pepper, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Heat the oil in a heavy large pot over medium heat.

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Cooking Oil

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Pot

Add the leeks and saute until translucent, about 8 minutes.

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Leek

Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper.

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Salt And Pepper

Artichoke

Vegetable

Zucchini

Garlic

Saute until the zucchini are tender, about 10 minutes.

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Zucchini

Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high.

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Vegetable Broth

Thyme

Soup

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Pot

Add the noodles and cook until al dente, stirring constantly, about 5 minutes.

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Pasta

Ladle the soup into bowls.

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Soup

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Bowl

Ladle

Sprinkle with Parmesan and serve.

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Parmesan

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Pot

Bowl

Ladle

Ingredients

Servings:

780grams

quartered artichoke hearts packed in water, drained 1Tbsp

chopped fresh thyme leaves 2

garlic cloves, minced 2

leeks (white and pale green parts only), chopped 59milliliters

extra-virgin olive oil 6servings

Freshly grated Parmesan 6servings

Salt and freshly ground black pepper 2liters

vegetable broth 113grams

dried wide egg noodles 6

zucchini, thinly sliced crosswise

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.