The following content may contain affiliate links. When you click and shop the links, we receive a commission.
“Zuppa” means soup in Italian, and this soup is a specialty of mine from growing up. It’s classically Italian to take simple ingredients (especially veggies that are about to go bad or are on the verge in your fridge!), sauté them with some good olive oil, toss in a parmesan rind, and before you know it you’re eating something absolutely, divinely delicious. We were trying to clear out our fridge the other day, so I knew it was the perfect time to make this soup. I posted on social media during the process and SO many of you reached out for the recipe. I knew I had to shoot it for the blog! Plus, Ian said when he tasted this soup that it was probably the best he’s ever had in his life. It’s so funny how I sometimes forget that the little cooking tips and tricks my Nonna passed down to me can even impress a trained chef!
in this picture
One of the most important parts of this recipe is the parmesan rind. We actually save our rinds in a Ziploc in our fridge so that we always have one on hand to use for soup– they will make any soup base better, and in fact, you can even use the rinds in pasta sauce if you’d like! They add a really delicious earthiness and umami flavor. Just don’t forget to fish it out before you serve!
I make a big pot of this, freeze some in individual Tupperware containers for easy lunches or dinners, and I eat it for lunch throughout the week. It’s SO healthy, full of fiber and nutrients, and absolutely delicious. Slice up some crusty bread to serve on the side! Marlowe is obsessed with this soup, too!
in this picture
Ingredients…
(Serves 6)
- 3 large carrots (Peeled and Chopped)
- 1 yellow onion (peeled and chopped)
- 2 zucchini (chopped)
- 1 head cauliflower (chopped)
- 2 potatoes (peeled and chopped)
- 1 bunch of kale (trimmed and sliced into ribbons)
- 1 bunch of chard (trimmed and sliced into ribbons)
- 2 boxes of chicken stock (64 oz)
- 1 block of Parmigiano Reggiano cheese with rind (size of palm), grate the cheese so just the rind is left. Keep grated cheese and rind separately
- 1.5 tsp fresh thyme or 1 tsp dry thyme
- 5 garlic cloves (diced)
- 1 can Cannellini beans (drained and rinsed)
- Extra Virgin Olive Oil
- 1 can peeled tomatoes (28 oz)
- 1/4 tsp dried coriander
- Salt and pepper to taste
- A loaf of crusty bread, if desired
Step 1:
Preheat Oven and Prepare Cauliflower
Preheat oven to 400 degrees. Chop cauliflower, season to taste with salt and pepper, and roast for 25 minutes.
Step 2:
Chop Remaining Vegetables and Sauté
While the cauliflower is roasting, chop and peel all remaining veggies. Sauté garlic and onions over medium heat in a pot with olive oil, for approximately 5 minutes. Add a pinch of salt. Add carrots, zucchini zucchini to the pot, and a teaspoon of olive oil. Continue to sauté.
Step 3:
Add Seasonings, Tomatoes, Potatoes, and Parmesan Rind
Add thyme, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp coriander, tomatoes, potatoes, and the parmesan rind.
Step 4:
Add Remaining Ingredients and Stir
Add chicken stock, beans, chard, kale and cauliflower. Stir well.
Step 5:
Add Water, Boil, and Simmer
Add 3 cups water, turn on high to bring to a boil, then reduce to simmer. Simmer on low for 25 minutes, or up to 45 minutes.
Step 6:
Remove Rind, Add Grated Cheese
Remove the rind and add one cup of grated Parmigiano Reggiano cheese.
Step 7:
Blend and Enjoy!
Use an immersion blender to blend partially, leaving about half of the soup chunky and half-blended. Season to taste with salt and pepper, and serve with a swirl of good quality extra virgin olive oil. Enjoy!
My Veggie Zuppa
Equipment
- 1 Large Pot
- 1 Wooden Spoon
- 1 Ladle
- 1 Immersion Blender
- 1 Cutting Board
- 1 Cutting Knife
- 1 Baking Sheet
Ingredients
- 3 Large Carrots, Peeled and chopped
- 1 Yellow Onion, Peeled and chopped
- 2 Zucchini, Chopped
- 1 Cauliflower, Chopped
- 2 Potatoes, Peeled and Chopped
- 1 Kale Bunch, Trimmed and sliced into ribbons
- 1 Chard Bunch, Trimmed and sliced into ribbons
- 2 Chicken Stock, 64 oz.
- 1 Parmigiano Reggiano Cheese Block, Size of palm with rind
- 1.5 tsp Thyme, Fresh (fresh or dry- pick just one)
- 1 tsp Thyme, Dry (dry or fresh- pick just one)
- 5 Garlic Cloves, Diced
- 1 can Cannellini Beans, Drained and Rinsed
- Extra Virgin Olive Oil
- 1 can Peeled Tomatoes, 28 oz
- 1/4 tsp Coriander, Dried
- Salt , To taste
- Pepper, To taste
- Crusty Bread, If desired
Instructions
- Preheat oven to 400 degrees. Chop cauliflower, season to taste with salt and pepper, and roast for 25 minutes.
- While the cauliflower is roasting, chop and peel all remaining veggies. Sauté garlic and onions over medium heat in a pot with olive oil, for approximately 5 minutes. Add a pinch of salt. Add carrots, zucchini zucchini to the pot, and a teaspoon of olive oil. Continue to sauté.
- Add thyme, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp coriander, tomatoes, potatoes, and the parmesan rind.
- Add chicken stock, beans, chard, kale and cauliflower. Stir well.
- Add 3 cups water, turn on high to bring to a boil, then reduce to simmer. Simmer on low for 25 minutes, or up to 45 minutes.
- Remove the rind and add one cup of grated Parmigiano Reggiano cheese.
- Use an immersion blender to blend partially, leaving about half of the soup chunky and half-blended. Season to taste with salt and pepper, and serve with a swirl of good quality extra virgin olive oil. Enjoy!
Nutrition
Photographs by Julia Dags | Copyright © 2024 Happily Eva After, Inc. All Rights Reserved.
Shop the post…
That looks so good! Thanks for sharing.
I wouldn’t think to add coriander to something with Italian flavors, so you learn something new everyday.