Italian Summer Vegetable Soup
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It’s peak summer harvest and there’s an abundance of vegetables rounding out the summer. While you may have run out of ideas for zucchini and squash, try making this Italian summer vegetable soup that serves as a bridge between summer and fall.
This key to this soup is time, slowly cooking a medley of zucchini, onion, squash, green beans, a variation of peppers (some mild, one hot) in a large can of San Marzano tomatoes. Of course the other key ingredients are olive oil, and basil.
This is more of an idea of recipe than an exact recipe. I was out to use up all the summer vegetables purchased at the Farmer’s Market.
Ingredients
- 6-8 zucchini, yellow squash
- 1 large can san marzano tomatoes
- 2 green bell peppers
- 2 banana peppers
- 1 red chili pepper
- 3 cups green beans (optional)
- 1 large onion
- olive oil
- salt, pepper
- basil
- Pecorino Romano or Parmesan Cheese
- 4 Cups Chicken or Vegetable Broth
This Italian Summer Vegetable soup is perfect comfort food in hot weather. This is even more delicious with a generous helping of freshly grated pecorino romano or parmesan cheese. Serve with crusty bread as this soup is great for dipping.
Variations for Italian Vegetable Soup
You can make this a more complete meal for the family by adding the following.
- Add 2 cans white beans.
- Add 2 cups small macaroni.
More Vegetable Recipes from Spinach Tiger
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Italian Summer Vegetable Soup
Ingredients
- 6 zucchini and yellow squash cut crosswise
- 1 large onion large dice
- 2 bell peppers
- 1 red chili pepper or banana peppers
- 3 cups green beans trimmed and cut in half
- 1 large can San Marzano Tomatoes
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- basil
- Pecorino Romano or Parmesan
- 1 quart boxed broth (chicken or vegetable)
Instructions
Preparation
- Cut ends off zucchini and yellow squash. Use a variety. Keep in mind yellow squash tends to stay more in tact than zucchini, so do use some. Cut across about 1/2 inch thick.
- Trim ends of green beans and cut in half.
- Peel and dice onion.
- Seed peppers and cut into large dice. I like using green bell pepper for this soup, but you can include red bell pepper. Use one pepper than has some heat like banana pepper or red chili pepper.
- Tomatoes: Use your hands to squeeze the tomatoes into a bowl and have them ready to add to soup.
Soup
- Heat oil in large pot. Add onions, peppers and soften for a minute or two. Add in remaining vegetables except green beans. Add Tomatoes and broth, salt, pepper and seasoning. Cook on low for one hour. Then add in green beans and cook for one more hour. Serve with more basil and grated cheese.
- Slow Cooker: You can put everything into a slow cooker on low for 4 to 6 hours, if need be. You can add more broth or water if it's too thick.
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