Oh this soup. I love this Italian summer vegetable soup. Hands down the best soup I’ve ever made up totally on the fly with ingredients I managed to scrounge up from the pantry and fridge. It helped that we had a few veggies leftover from our recent farmers market haul…
On another note, why is soup so darn difficult to photograph well? I have yet to meet a photogenic soup, and this one is no exception…but the flavor you guys. This soup is bursting with fresh, veggie flavor. It manages to be both light and hearty all at the same time. From the first spoonful, I was hooked. We will definitely be adding this to the collection of favorite recipes.
Ingredients:
- 1 box & 1 can beef broth
- 1.5 cups water
- 1 tsp onion powder (could sub for some fresh, chopped onion)
- 4 cloves minced garlic
- 1/2 tsp oregano
- fresh ground black pepper
- 1/2 can cannellini beans (white kidney beans), drained & rinsed
- 1 large tomato diced
- roasted veggies (I roasted some eggplant and zucchini with garlic, olive oil, salt and pepper)
- 1 cup ditalini pasta
- 1/3 cup shredded parmesan
- parmesan rind (optional, but gives some nice added flavor)
Directions:
- Roast veggies and set aside.
- Combine all ingredients except for the pasta in large pot (I love to use our dutch oven for soups) and bring to medium-high heat. Let cook for 15-20 minutes.
- Add pasta and continue cooking soup until pasta is al dente.
- Remove Parmesan rind.
- Serve it up and let cool for a few minutes before entering soup heaven.
