Hearty Italian Veg Soup: A Nourishing and Flexible Winter Warmer
As the days get colder and we find ourselves craving something warm and comforting, there's nothing quite like a hearty bowl of soup. This Italian Veg Soup is packed with nutrient-dense ingredients, loaded with veggies, and infused with rich bone broth, making it the perfect winter dish to nourish your body and soul. What’s even better is its versatility—you can easily swap ingredients depending on what you have on hand. Plus, it’s a great way to use up seasonal produce.
Ingredients:
2 packs of pancetta (nitrite-free, optional)
1 small onion, diced
2 carrots, peeled and diced
2 celery sticks
1-2 garlic cloves, minced (optional)
Optional: 1/4 tub of Trader Joe's Holiday Hash (adds great flavor!)
1 medium zucchini, chopped
1 summer squash, chopped
2 tbsp tomato paste
2 4oz packages of mushrooms (shiitake and a mixed mushroom pack work well)
32 oz beef or chicken bone broth (I recommend Kettle & Fire for a rich flavor)
1 jar crushed tomatoes (I use Jovial for a clean, delicious taste)
2 tsp dried oregano
2 tsp Italian seasoning
Salt to taste
1 large bunch of kale (Cavolo nero is ideal, but any hearty green will work)
Instructions:
Cook the Pancetta: Start by cooking the pancetta in a large pot over medium heat until crispy. Once done, remove the pancetta from the pot and set it aside, leaving the rendered fat behind for extra flavor.
Prepare the Mirepoix: With the pancetta fat still in the pot, add the diced onion, carrots, and celery (or mirepoix mix). Sprinkle in a pinch of salt and sauté for about 5 minutes until softened. If you're using the holiday hash, add it in now and cook for another 3 minutes to release its delicious seasonal flavor.
Add Garlic and Veggies: Stir in the minced garlic (if using), zucchini, and summer squash. Let these cook for 4-6 minutes, allowing the flavors to meld and the veggies to soften.
Mushrooms and Tomato Paste: Next, toss in the mushrooms, cooking for a few minutes until they begin to soften. Then, add the tomato paste and stir to coat all the vegetables evenly. This will help deepen the soup’s flavor.
Add Liquids: Pour in the bone broth and crushed tomatoes, bringing everything to a gentle simmer. Stir in the oregano, Italian seasoning, and more salt to taste. Let the soup simmer for 20-30 minutes, allowing the flavors to develop.
Final Touches: Add the chopped kale (or your green of choice) and the cooked pancetta back into the pot. Simmer for an additional 10-15 minutes until the kale is tender and the soup is well blended.
Serving Tips:
This soup is incredibly versatile and can be customized based on what you have available. It's perfect on its own, but you can also add extra protein when reheating. I often toss in leftover chicken, turkey, or a few beans. The soup also pairs beautifully with half an avocado on the side for a creamy, nutritious addition.
Why You’ll Love This Soup:
Bone Broth Benefits: Packed with nourishing bone broth, this soup is not only comforting but also great for your gut health. Bone broth is rich in collagen and amino acids that support digestion and overall wellness.
Veggie-Packed: With a variety of vegetables like carrots, celery, mushrooms, and kale, this soup is a nutrient powerhouse. It’s an easy way to load up on veggies in a single meal.
Flexible and Customizable: You can easily swap ingredients based on what you have on hand. Don’t have kale? Use spinach or chard. Out of pancetta? Bacon or sausage works just as well.
Perfect for Meal Prep: This soup stores well in the fridge and is easy to reheat. You can add additional bone broth for a soupier consistency when reheating.
This Italian Veg Soup is the ultimate cold-weather comfort food—warm, satisfying, and full of wholesome ingredients. Enjoy it as a light meal or pair it with your favorite protein for a more filling dish. You’ll feel nourished, satisfied, and ready to take on whatever the day has in store!
