Italian Knife and Fork Soup
Warm, hearty, and bursting with Mediterranean flavors, Italian Knife and Fork Soup is the ultimate comfort dish for cozy family dinners. This robust soup combines a medley of fresh vegetables like zucchini, carrots, and celery with tender cannellini beans, aromatic herbs, and perfectly al dente rigatoni or penne pasta. Simmered in a rich vegetable broth and finished with a sprinkle of Parmesan cheese, this recipe strikes the perfect balance between nourishing and indulgent. With its chunky texture, it's a "knife and fork" meal in a bowl, best enjoyed with crusty bread for dipping. Ready in under an hour, this Italian-inspired soup is an easy, wholesome option for weeknight meals or casual gatherings.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 1 large celery stalk, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can cannellini beans, drained and rinsed
- 1.5 cups uncooked rigatoni or penne pasta
- 1 tablespoon fresh rosemary, chopped
- 0.5 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup Parmesan cheese, grated (optional)
- 1 loaf crusty bread (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and diced zucchini. Cook for an additional 2-3 minutes until fragrant.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.
Add the cannellini beans, chopped rosemary, salt, and black pepper. Bring the soup to a gentle simmer over medium heat.
Lower the heat to medium-low and let it simmer uncovered for 20 minutes, stirring occasionally.
Meanwhile, in a separate pot, cook the rigatoni or penne pasta according to the package instructions until al dente. Drain and set aside.
After the soup has simmered, stir in the cooked pasta and chopped basil. Allow the soup to heat through for about 5 minutes.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the soup in deep bowls, garnished with grated Parmesan cheese if desired. Pair with slices of crusty bread for dipping.
Nutrition Facts
Calories |
3845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 10468 mg | 455% | |
| Total Carbohydrate | 538.9 g | 196% | |
| Dietary Fiber | 71.5 g | 255% | |
| Total Sugars | 67.2 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2329 mg | 179% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 7546 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
