Zuppa Del Giorno Recipe (Italian Vegetable Bean Soup)
This simple Zuppa Del Giorno recipe is packed with vibrant vegetables and hearty beans, for a colourful Italian soup that is fresh, flavoursome and energising!
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Serves: 4
Calories: 330kcal
Ingredients
- 30 g olive oil
- 1 onion (finely diced (100g))
- 1 courgette (trimmed and finely diced (150g))
- 1 carrot (peeled, trimmed and finely diced (100g))
- 1 celery stalk (diced (50g))
- 1 tsp salt (plus more to taste)
- ¼ tsp black pepper (plus more to taste)
- 3 cloves garlic (minced)
- 2 tsp dried Italian herbs* (*see note to convert to fresh herbs)
- 2 tbsp tomato puree (30g)
- 1 medium potato (200g, peeled and diced)
- 400 g tin chopped tomatoes
- 1.2 litres vegetable stock
- 75 g dried pasta (such as macaroni or small shells)
- 400 g tin borlotti beans (drained and rinsed (approx 230g drained weight) (substitute: cannellini or pinto beans))
- 100 g green beans (trimmed and cut into short pieces)
- 100 g cavolo nero (stems removed and leaves finely sliced (substitute: kale or green cabbage))
To serve:
- 2-3 tbsp fresh parsley (chopped)
- 2-3 tbsp vegan parmesan (substitute: nutritional yeast)
- A drizzle of olive oil
Instructions
- Heat 2 tbsp olive oil over a medium heat in a large saucepan (at least 4L/4.2 US Qt).30 g olive oil
- Add the diced onion, courgette, carrot and celery with the salt and pepper. Saute for 7 minutes over medium heat, stirring occasionally, until softened.1 onion, 1 courgette, 1 carrot, 1 celery stalk, 1 tsp salt, 1/4 tsp black pepper
- Add the minced garlic and dried herbs* and sauté for 1 more minute.Note: If you’re using fresh herbs in place of dried herbs, add them 5 minutes before the end of cooking.3 cloves garlic, 2 tsp dried Italian herbs*
- Stir in the tomato purée, diced potato, tinned tomatoes and vegetable stock. Cover with a lid and simmer gently over low-medium heat for 25 minutes.2 tbsp tomato puree, 1 medium potato, 400 g tin chopped tomatoes, 1.2 litres vegetable stock
- Stir in the dried pasta, tinned beans, green beans and cavolo nero. Simmer, uncovered, for 10-12 minutes or until the pasta is cooked to al dente.75 g dried pasta, 400 g tin borlotti beans, 100 g green beans, 100 g cavolo nero
- Taste and add more seasoning if needed.
- Serve with a drizzle of olive oil and a sprinkling of fresh parsley and vegan parmesan.2-3 tbsp fresh parsley, A drizzle of olive oil, 2-3 tbsp vegan parmesan
Notes
Vegan / Dairy Free / Egg Free / Refined Sugar Free
Recipe inspired by: Italy
* FRESH HERB SWAP: If you’d rather use fresh herbs, swap the 2 tsp of dried herbs for 2 tbsp of fresh mixed Italian herbs such as thyme, parsley and oregano (all finely chopped). Add fresh herbs in the last 5 minutes of cooking, not at the start when sautéing the garlic.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 330kcal | Carbohydrates: 55g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 1989mg | Fiber: 12g | Sugar: 10g | Net Carbohydrates: 43g
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