Italian vegetable soup
WHAT YOU WILL NEED
From ingredients
13 products
SIMPLE PROCESS
Step by step recipe
The secret to the soup's deep flavor is taking your time with the vegetable base. Let the bacon gently release its fat, then slowly cook the onion, celery, chili, and garlic before adding the tomato puree. Peeling and blending the tomatoes creates a smoother, more flavorful broth that brings all the vegetables together.
Prepare the vegetables
Cut the onion, celery, bell pepper, zucchini, and green beans into small, roughly even pieces. Remove the seeds from the chili and finely chop it. Divide the vegetables into two mixtures: onion, celery, and chili for the first; bell pepper, green beans, and zucchini for the second.
Build the aromatic base
Heat the olive oil in a large pot over medium heat. Add the bacon and cook for a few minutes, allowing it to release its fat and flavor without becoming crisp. Add the first vegetable mixture and the garlic. Cook gently over low heat for about 10 minutes, stirring occasionally.
Peel and blend the tomatoes
Cut a shallow cross into each fresh tomato. Cover them with boiling water and leave for about 3 minutes. Remove the tomatoes, peel off the skins, and blend the flesh until smooth.
Add the tomato base
Pour the tomato puree into the pot and add the tomato paste. Stir well and simmer over low heat for about 5 minutes, allowing the tomatoes to blend with the bacon and softened vegetables.
Add the remaining vegetables
Add the second vegetable mixture of bell pepper, green beans, and zucchini. Stir and cook over low heat for another 5 minutes.
Finish the soup
Add boiling water until the pot reaches your desired volume. Season with salt and ground black pepper. Simmer over low heat for another 10 minutes, then let the soup bubble gently for a moment and turn off the heat. Finely chop the fresh basil and sprinkle it over the soup just before serving.
CHEF'S TIP
Do not crisp the bacon
Cook the bacon over medium heat just long enough for it to release its fat and aroma. You want a flavorful base rather than strongly browned bacon.
Add the vegetables in stages
Onion, celery, and chili need more time to soften and develop flavor than zucchini and green beans. Adding them in stages keeps the vegetables from becoming overly soft.
Peel fresh tomatoes
A quick cross-shaped cut followed by a short soak in boiling water makes the skins easy to remove. Blending the peeled tomatoes gives the soup a smoother texture.
Keep the soup at a gentle simmer
Once the tomatoes and remaining vegetables are added, cook over low heat. A gentle simmer allows the flavors to develop while helping the vegetables retain their texture.
SUBSTITUTIONS
Add your taste
- Use canned tomatoes Fresh tomatoes can be replaced with canned tomatoes. Blend them until smooth before adding them to the pot.
- Make it mild For a gentler flavor, reduce the amount of chili or leave it out completely. The soup will still have plenty of flavor from the bacon, vegetables, and basil.
- Make it vegetarian You can omit the bacon, although the soup will lose some of its savory depth. In that case, take extra care to slowly cook the onion, celery, and olive oil to build the base.
- Swap the fresh herbs If fresh basil is unavailable, another mild fresh herb can be used. Add fresh herbs just before serving to preserve their aroma.
HOW TO STORE
How to Store Italian Vegetable Soup
Let the finished soup cool promptly, then transfer it to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop over medium-low heat until completely hot, adding a little water if the soup has thickened. The soup can also be frozen in individual airtight containers. Thaw it in the refrigerator, then reheat thoroughly on the stovetop. Add fresh basil after reheating for the best flavor.
GOOD TO KNOW