The quintessential Italian vegetable soup ("big soup"). There is no fixed recipe, but it always includes beans, onions, celery, carrots, stock, and tomatoes, often with pasta or rice added. It is a thick, restorative dish that tastes even better the next day.
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14 items
Heat olive_oil in a large pot. Sauté onion, carrots, and celery for 5-6 minutes.
Add zucchini, green_beans, and garlic_cloves; cook for 2 more minutes.
Add vegetable_broth, canned_tomatoes, dried_oregano, and the parmesan_rind.
Bring to a boil, heat, and for 20 minutes.
Stir in the cannellini_beans and ditalini_pasta. for 10 minutes or until pasta is tender.
Remove parmesan rind. Season with salt and pepper to taste.
Serve with grated parmesan cheese and crusty bread.
