Italian Inestrone Soup
Cook Time
25-30 Min
Level
Easy
Yield
15 persons
One of Italy's signature diets, it is widely eaten just like pizzas and pastas.There is no set recipe for this dish. Use any fresh vegetable that's available in the season. The thick rich density of flavors of this rustic recipe combined with ditalini pasta or fresh foccacio bread will enhance your appetite and fulfill it.
Ingredients for Italian Inestrone Soup:
- 2 Tbls olive oil
- 6 cups of homemade chicken or beef broth (you could use canned broth for a quick fix)
- 3 carrots cut into small cubes
- 1 onion chopped
- 8oz string beans
- 2 small zucchini halved and sliced thin
- 2 stalks of celery sliced
- 12oz. of cabbage chopped into pieces
- 3 or 4 cloves chopped garlic
- 2 cans of 15 oz peeled and crushed tomatoes
- Fresh basil to taste
- 1 15oz can of cannellini beans
- 2 large potatoes chopped
- 2 Tbls chopped parsley
- Fresh ground black pepper to taste
- Salt to taste
- 1 pound ditalini pasta
- Parmesan cheese
Method to prepare Italian Inestrone Soup:
- In a large pot sauté onions, garlic, carrots, string beans, celery and potatoes in olive oil for around ten minutes.
- Add cabbage and zucchini and saute for about five more minutes.
- At last add tomatoes, basil, parsley and beans, stir.
- Add chicken or beef stock, as per your wish.
- Add salt and pepper to taste.
- Bring to a boil then simmer until vegetables are soft.
- In a separate pot cook the ditalini for about 10 minutes.
- Add some pasta to a soup bowl and ladle in some soup over it.
- Sprinkle over it some parmesan cheese and it is ready to serve.
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