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; 2 leeks (white and pale green parts only), chopped and well rinsed; 4 garlic cloves, minced; 6 small zucchini, thinly sliced, about 4 cups; 2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 10 cups vegetable broth; 5 ounces fresh fettuccine, cut into 2- to 3-inch pieces (about 1 1/2 cups); 1/2 cup freshly grated Parmesan cheese; 3 tablespoons unsalted butter, softened; 2 tablespoons chopped fresh thyme

Servings: persons

1/4 cup extra-virgin olive oil
2 leeks (white and pale green parts only), chopped and well rinsed
4 garlic cloves, minced
6 small zucchini, thinly sliced, about 4 cups
2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 cups vegetable broth
5 ounces fresh fettuccine, cut into 2- to 3-inch pieces (about 1 1/2 cups)
1/2 cup freshly grated Parmesan cheese
3 tablespoons unsalted butter, softened
2 tablespoons chopped fresh thyme

1
Heat the oil in a large, heavy pot over medium-low heat.
2
Add the leeks and saute until translucent, about 5 minutes.
3
Add half the minced garlic, the zucchini, artichokes, salt, and pepper, and saute until the zucchini is tender, about 10 minutes.
4
Add the vegetable broth and simmer, covered, for 20 minutes.
5
Bring the soup back up to a gentle boil over medium-high heat, add the pasta, and cook for 1 minute more (if you are using dried pasta or a different shape, adjust the cooking time accordingly to cook the pasta just to al dente).
6
Meanwhile, combine the remaining garlic, the Parmesan, softened butter, and thyme in a small bowl and stir with a fork until well blended.
7
Ladle the soup into bowls.
8
Top with a dollop of the Parmesan mixture and serve.

470

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 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 2 leeks (white and pale green parts only), chopped and well rinsed, 4 garlic cloves, minced, 6 small zucchini, thinly sliced, about 4 cups, 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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