Hearty Italian Omnivore Soup for Two
Transport yourself to the rustic countryside of Southern Europe with this delicious Italian Omnivore Soup. Bursting with the vibrant flavors of fresh vegetables, aromatic herbs, and a touch of Parmesan, this dish is a culinary delight that warms the soul. Ideal for a cozy evening or a light, wholesome lunch, this soup brings the essence of Italy to your table in an effortlessly nutritious and delightful manner. Perfect for two, this recipe combines the best of Italian cuisine with mindful nutrition, adhering to a wholesome omnivore lifestyle and catering to various dietary preferences and needs.
Serves: 2, Difficulty: Easy
Ingredients
- 1 onion, finely chopped (100g)
- 2 cloves garlic, minced (10g)
- 2 carrots, diced (150g)
- 1 zucchini, chopped (150g)
- 1 potato, diced (150g)
- 1 can (400g) cannellini beans, drained and rinsed
- 1 can (400g) diced tomatoes
- 1 liter vegetable stock
- 100g pasta (small shapes like ditalini or elbow)
- 100g green beans, chopped
- 10g fresh basil, chopped
- 40g Parmesan cheese, grated (for garnish)
- 2 tbsp (30ml) olive oil
- Salt and pepper to taste
Method
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté until they are softened and fragrant, about 3-4 minutes.
- Add the diced carrots, zucchini, and potato. Cook for another 5 minutes, stirring occasionally.
- Stir in the diced tomatoes and vegetable stock. Bring the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for about 10 minutes, or until the vegetables are tender.
- Add the pasta and green beans. Cook for another 8-10 minutes, or until the pasta is al dente.
- Stir in the rinsed cannellini beans and fresh basil. Cook for an additional 2 minutes to heat the beans through.
- Season with salt and pepper to taste.
- Serve the soup in bowls, garnished with grated Parmesan cheese.
Tips
- Use a vegetable peeler for the carrots and potato to ensure an even, easy cut.
- For a more robust flavor, add a bay leaf to the pot while simmering and remove before serving.
- For a touch of heat, add a pinch of chili flakes while sautéing the garlic and onion.
Nutritional Information
| Nutritional Component | Per 100g | Per Serving |
|---|---|---|
| Energy | 50 kcal (209 kJ) | 250 kcal (1045 kJ) |
| Fat | 1.5g | 7.5g |
| Saturated Fat | 0.5g | 2.5g |
| Carbohydrates | 8g | 40g |
| Sugars | 2g | 10g |
| Proteins | 3g | 15g |
| Salt | 0.3g | 1.5
      |