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The Best Vegetable Soup Recipe By Ina Garten

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Minestrone di verdure Ricette Giardinaggio.mobi
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Description

Are you craving something warm, hearty, and healthy? Look no further than Ina Garten's best vegetable soup recipe. This delicious soup is packed with fresh veggies and herbs, making it the perfect comfort food for any time of year.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 15 minutes.

Ingredients

  • 2 tbsp olive oil
  • 2 cups chopped yellow onions
  • 2 cups diced carrots
  • 2 cups diced celery
  • 2 cups diced leeks, white and light green parts only
  • 1 tbsp minced garlic
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/4 cup tomato paste
  • 8 cups chicken or vegetable stock
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1/4 cup chopped fresh parsley leaves
  • 2 cups cooked small pasta
  • 2 cups julienned or diced carrots
  • 2 cups julienned or diced zucchini
  • 2 cups julienned or diced yellow squash

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the onions, carrots, celery, and leeks and cook for 10 minutes, stirring occasionally.
  3. Add the garlic, salt, and pepper and cook for 2 more minutes.
  4. Add the tomato paste and stir to coat the vegetables.
  5. Add the chicken or vegetable stock, bay leaves, and thyme.
  6. Bring the soup to a boil, then lower the heat and simmer for 30 minutes.
  7. Add the cooked pasta, carrots, zucchini, and yellow squash and simmer for an additional 20 minutes.
  8. Remove the bay leaves and thyme sprigs.
  9. Stir in the chopped parsley.
  10. Serve hot and enjoy!

Notes

Feel free to customize this recipe by adding your favorite vegetables or using different types of pasta. You can also make this soup vegetarian by using vegetable stock instead of chicken stock.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains approximately:
  • Calories: 240
  • Total fat: 6g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 1400mg
  • Total carbohydrate: 40g
  • Dietary fiber: 8g
  • Sugar: 12g
  • Protein: 9g

Recipe FAQ

Can I make this soup ahead of time?

Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Can I freeze this soup?

Yes! This soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. To reheat, thaw the soup in the refrigerator overnight and then heat on the stove or in the microwave.

Can I use different vegetables in this recipe?

Absolutely! This recipe is very versatile and can be customized to include your favorite vegetables. Try adding mushrooms, bell peppers, or even sweet potatoes.

Recipe Tips

  • Be sure to chop your vegetables into similar-sized pieces to ensure even cooking.
  • If you don't have fresh thyme, you can use dried thyme instead. Use 1 teaspoon of dried thyme in place of the fresh sprigs.
  • For a heartier soup, try adding cooked chicken or sausage.

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