Italian soup with vegetables and smoked cheese
Italian vegetable soup with smoked cheese: a warm hug in a bowl of flavor
As the days grow colder and we approach the winter season, nothing compares to a warm, nourishing soup full of flavor. Today, I invite you to discover the recipe for an Italian vegetable soup with smoked cheese, an easy-to-make dish that has a remarkable impact on the senses. This recipe is not only nourishing but also adaptable, as it can be prepared in a vegan version with vegetable broth and plant-based cheese. Let’s begin our culinary journey!
Preparation Time
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
- Servings: 4
Ingredients
- 2 liters of chicken broth (or vegetable broth for the vegan version)
- 2 carrots
- 1 white onion
- 2 stalks of celery
- 1 red bell pepper
- 1 can of white beans (about 400g)
- A handful of peas (about 100g)
- Olive oil (about 2-3 tablespoons)
- Sea salt (to taste)
- Freshly ground pepper (to taste)
- Smoked cheese (pecorino is recommended, but any type of smoked cheese will work)
- Fresh basil (about a handful, finely chopped)
- 2 cloves of garlic
Preparation Steps
1. Preparing the vegetables: Start by cleaning and chopping the vegetables. Cut the carrots into small cubes, the onion into julienne, the red bell pepper into small pieces, and the celery into rounds. These vegetables will form the base of your flavorful soup and add a fresh and vibrant taste.
2. Sautéing the vegetables: In a large pot or saucepan, add the olive oil and heat it over medium heat. When the oil is hot, add the onion, carrots, bell pepper, and celery. Sprinkle a little sea salt to help release the juices from the vegetables. Sauté the vegetables for about 5-7 minutes until they become slightly soft, stirring frequently.
3. Adding the broth: After the vegetables have softened, add the chicken broth and the finely chopped garlic cloves. Bring the mixture to a boil, then reduce the heat and let it simmer on low for about 10 minutes.
4. Including the beans and peas: Add the white beans and peas to the soup. They not only add a pleasant texture but also a boost of protein, making the soup more substantial. Let it simmer for another 2-3 minutes.
5. Finalizing the soup: Turn off the heat and adjust the taste of the soup with salt and pepper according to your preferences. Add the freshly chopped basil, which will bring a note of freshness and intense flavor. A trick I use is to measure the basil with a little olive oil before adding it. This helps preserve the flavors and distribute them evenly in the soup.
6. Serving: Serve the soup hot, sprinkled with grated smoked cheese on top. Add a crunchy touch with toasted bread croutons, which will add a pleasant texture. This soup pairs perfectly with a slice of rustic bread or a fresh green salad.
Calories and Nutritional Benefits
This soup is not only delicious but also healthy. One serving contains approximately 250-300 calories, depending on the amount of cheese added. The vegetables are rich in vitamins, minerals, and antioxidants, while the beans provide a good source of fiber and protein. This makes it an excellent choice for a light dinner or quick lunches.
Variations and Suggestions
To personalize this soup, you can experiment with various seasonal vegetables or add herbs like oregano or parsley. If you prefer a spicier taste, you can add a little chili pepper or chili flakes. For a completely vegetarian version, replace the chicken broth with a rich vegetable broth.
Frequently Asked Questions
1. Can I use frozen vegetables? – Yes, frozen vegetables are an excellent option, especially in the cold season. Make sure to thaw them before adding them to the soup.
2. How can I store the soup? – The soup keeps well in the refrigerator for 3-4 days. You can freeze individual portions, but keep in mind that the texture of the vegetables may change upon thawing.
3. What other ingredients can I add? – Depending on your preferences, you can add short pasta or rice, which will make the soup even heartier.
Personal Stories
This soup reminds me of moments spent around the family table when my grandmother prepared a similar soup for us. The aroma of fresh vegetables and smoked cheese filled the house, and each spoonful was like a warm hug. I discovered that cooking is not just an art but also a way to share love and traditions with loved ones.
Conclusion
Italian vegetable soup with smoked cheese is a perfect choice for chilly winter days. Simple, healthy, and full of flavor, this recipe will bring a smile to your face and warmth to your soul. So, dress warmly, gather the ingredients, and let’s prepare this delicacy together! Enjoy your meal!
Preparation: clean and finely chop the carrot, onion, bell pepper, and celery. In a saucepan, add a little olive oil and the vegetables along with sea salt. Let them soften for a few minutes over low heat, then add the chicken broth and finely chopped garlic. Allow it to simmer on low heat for a few minutes, after which add the green peas and beans. After 2 minutes, turn off the heat, adjust seasoning with salt and pepper to taste, and add the finely chopped basil (I blend it with a little olive oil and keep it refrigerated). Serve hot with a little grated cheese and possibly croutons. It’s very quick to make and is a light and flavorful soup. Enjoy your meal!
Ingredients: 2 liters of chicken broth/soup, 2 carrots, a little olive oil, 1 white onion, 2 celery stalks, 1 red bell pepper, 1 can of white beans, a handful of peas, salt, pepper, a little smoked cheese (I used pecorino), basil, garlic.
