Best 2 Italian Harvest Soup Recipes

In the heart of Italy, where the sun-drenched hills teem with bountiful harvests, lies a culinary treasure waiting to be savored: Italian Harvest Soup. This rustic yet elegant dish encapsulates the essence of autumn, transforming fresh, seasonal ingredients into a symphony of flavors that warm the soul. Join us on a culinary journey as we explore the secrets behind this beloved Italian classic, discovering the perfect balance of wholesome vegetables, aromatic herbs, and rich broth that defines the ultimate Italian Harvest Soup experience.

Here are our top 2 tried and tested recipes!

ITALIAN HARVEST VEGETABLE SOUP

Italian Harvest Vegetable Soup image

As published in Delicious Living in March 2010. If my Grandmother had been Italian, she would have made this soup. It is as wholesome and delicious as it is beautiful. Prep tip: If you don't have fresh spinach, you can use one 10-ounce box frozen chopped spinach, thawed and squeezed dry.

Provided by Miss_Elaine

Categories Low Protein

Time 1h5m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

Ingredients

2 cups chopped celery (4-5 stalks)
2 large carrots, peeled
1 large sweet onion, such as Vidalia
2 tablespoons canola oil (or safflower oil)
4 medium garlic cloves, minced
1/2 red bell pepper, sliced into 1/2-inch strips
1/2 bell pepper, sliced into 1/2-inch strips
6 cups water
1 (28 ounce) can diced tomatoes, undrained
1 cup corn kernel (frozen and thawed, or fresh)
1 cup fennel bulb, chopped (or 1 teaspoon whole fennel seed)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 -5 ounces baby spinach leaves, roughly chopped
1 small zucchini, sliced into 1/2-inch pieces

Steps:

Chop celery, carrots, and onion into 1/2-inch dice.
Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1-2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
Bring to a boil, then reduce heat and simmer 30-40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.

Nutrition Facts : Calories 120, Fat 4.3, SaturatedFat 0.4, Sodium 63.8, Carbohydrate 19.9, Fiber 4.6, Sugar 5.7, Protein 3.6

ITALIAN HARVEST SOUP

Italian Harvest Soup image

I love soups, but I love to make different ones all the time, otherwise it gets boring. This is a nice spin on vegetable soup. The dry salami to use is hot soppressata, which can be bought in the supermarket here in the Northeast, but certainly at any Italian deli.

Provided by JackieOhNo

Categories European

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/4 lb dry spicy salami, diced
1 onion, sliced
2 carrots, chopped
2 tablespoons olive oil
3 (14 1/2 ounce) cans beef broth
1 (16 ounce) can diced tomatoes with juice
cayenne pepper
salt
1/2 teaspoon oregano, dried
1/2 teaspoon marjoram, dried
1/2 teaspoon summer savory, dried
6 ounces green beans, trimmed
4 ounces mushrooms, sliced
1/4 head cabbage, shredded
French bread, sliced
16 ounces mozzarella cheese, shredded

Steps:

Saute salami (soppressata), onion and carrots in olive oil. Stir in beef broth, tomatoes and seasonings; simmer 25 minutes.
Add green beans, mushrooms and cabbage; simmer 10 minutes more.
Dish into individual heat-proof bowls. Top with 1 slice French bread and sprinkle generously with cheese.
Broil 2-3 minutes until browned and bubbly.

Nutrition Facts : Calories 411, Fat 28, SaturatedFat 12.5, Cholesterol 75.3, Sodium 2471.3, Carbohydrate 15.5, Fiber 4, Sugar 7.7, Protein 27.1

Tips:

Use fresh, seasonal vegetables for the best flavor and nutrition.
Don't be afraid to experiment with different types of vegetables and herbs.
Roast the vegetables before adding them to the soup for a deeper flavor.
Use a good quality broth or stock for the base of the soup.
Add some protein to the soup, such as cooked chicken, beans, or lentils.
Season the soup to taste with salt, pepper, and other herbs and spices.
Garnish the soup with fresh herbs, grated cheese, or a dollop of yogurt before serving.

Conclusion:

Italian Harvest Soup is a delicious and versatile soup that can be made with a variety of fresh, seasonal vegetables. It's a great way to use up leftover vegetables, and it's also a healthy and hearty meal. This soup is perfect for a cold winter day or a light lunch. With its simple ingredients and easy preparation, Italian Harvest Soup is a great choice for busy weeknights.

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