My Italian grandmother (“nonna”, though mine preferred to be called Nonnie) was the best cook and I wish I had learned her secrets while I had the chance. Today, I replicate some of my childhood favorites, including this hearty and comforting vegetable soup. It’s such a family favorite that my brother has been known to ask for a big pot of the soup for his birthday. My version stays close to the original, with only some small plant based variations, but feel free to add or omit any vegetables you like. I hope you enjoy!
Previous
Next
Nonnie's Vegetable Soup
A thick and hearty Italian vegetable soup.
Servings: 8
Ingredients
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, diced
- 3 medium carrots, diced
- 3 small red potatoes, diced
- 2 small zucchini, diced
- 8 oz bag frozen peas
- 15 oz can garbanzo beans, drained
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- 4 cups vegetable broth
- 6 oz small shell or ditalini pasta
- 1 tbsp extra virgin olive oil
- 1 tsp crushed red pepper flakes
- 1 tbsp Italian seasoning blend
Instructions
- Saute onions and garlic in olive oil until soft
- Add celery, carrots, and potatoes and cook for a few minutes
- Add crushed tomatoes, tomato paste, vegetable broth, zucchini, garbanzo beans, peas, and seasonings
- Bring to a boil, then reduce to a simmer
- Simmer for about 60 minutes with the lid halfway on
- Add pasta and let simmer for about 20 minutes more. Add more broth or water if the soup is too thick
- Serve topped with dairy-free Parmesan cheese and a sprinkle of fresh herbs, such as basil or parsley