Quantcast
Recipe for Italian Vegetable Soup | Almanac.com

Order Your Almanac Today!

Italian Vegetable Soup

Photo Credit
Vanillaechoes/Shutterstock
The Editors
Yield
Serves 6-8.
Category
Soups, Stews, Chowders
Vegetables
Course
Soup
Preparation Method
Cook
Saute
Sources
Yankee Magazine's Great New England Recipes
Print Friendly and PDF

This Italian Vegetable Soup is a savory, tomato-red soup, thick with vegetables and fragrant with herbs. Chickpeas add protein. In tomato-based soups, we always use a little bit of honey to counteract the acidity and enhance the flavor—it works wonders.

Ingredients
1/4 pound mushrooms, sliced
3 garlic cloves, minced
2 onions, chopped
2 tablespoons oil
1 teaspoon basil
1 tablespoon oregano
2 bay leaves
Pinch of thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
3 cups crushed tomatoes
1 teaspoon honey
1/4 cup white wine
2 tablespoons tamari sauce
2 cups vegetable broth
2 cups cooked chickpeas
1 zucchini, sliced
1 large carrot, sliced
2 stalks celery, diced
2 tablespoons chopped fresh parsley
Instructions

Saute mushrooms, garlic, and onions in hot oil. Add seasonings, tomatoes, honey, wine, tamari, and vegetable broth and cook about 1 hour. Add chickpeas, zucchini, carrot, celery, and parsley, and cook until vegetables are tender.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Maria9toes (not verified)

12 years 4 months ago

I love the farmers Almanac