Zuppa Del Giorno Soup Recipe
Every bowl of Zuppa Del Giorno Soup Recipe, which translates to "Soup of the Day" in Italian, is a testament to the rustic and hearty flavors of Italy.
Equipment
- Large pot or Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 zucchini diced
- 1 small eggplant cubed
- 2 tomatoes diced
- 1 liter vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until they start to soften, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Introduce zucchini and eggplant, and sauté for 5-7 minutes until they begin to soften.
- Stir in the tomatoes and cook for another 3 minutes, allowing the flavors to meld.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to a simmer and add oregano and dried basil. Season with salt and pepper.
- Let the soup simmer for 25-30 minutes, or until all vegetables are tender.
- Taste and adjust the seasoning as needed. Serve hot, garnished with fresh basil.
Notes
- Always use the freshest vegetables available for the best flavor.
- Adjust the thickness of the soup by adding more broth for a lighter version or letting it simmer longer for a thicker stew.
- Experiment with different herbs like thyme or rosemary for varied flavor profiles.
- Consider roasting the vegetables beforehand to deepen the flavors.
- Add protein like cannellini beans or diced chicken for a heartier meal.