Italian Vegetable Soup Recipe

Name: Italian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil (I plan to use less); 2 leeks, chopped (white and pale green parts only); 2 garlic cloves, minced; 6 zucchini, thinly sliced crosswise; 2 (13 3/4 ounce) cans quartered water-packed artichoke hearts, drained; salt & freshly ground black pepper; 10 cups vegetable broth; 1 tablespoon chopped fresh thyme leave; 4 ounces dried wide egg noodles (I plan to use No Yolks); freshly grated parmesan cheese or soy cheese

Servings: persons

1/4 cup extra virgin olive oil (I plan to use less)
2 leeks, chopped (white and pale green parts only)
2 garlic cloves, minced
6 zucchini, thinly sliced crosswise
2 (13 3/4 ounce) cans quartered water-packed artichoke hearts, drained
salt & freshly ground black pepper
10 cups vegetable broth
1 tablespoon chopped fresh thyme leave
4 ounces dried wide egg noodles (I plan to use No Yolks)
freshly grated parmesan cheese or soy cheese

1
Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes.
2
Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes.
3
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.
4
Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
5
Ladle the soup into bowls. Sprinkle with Parmesan and serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil (I plan to use less), 2 leeks, chopped (white and pale green parts only), 2 garlic cloves, minced, 6 zucchini, thinly sliced crosswise, and more.

Yes, Italian Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Vegetable Soup

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