How to Make Italian-Style Vegetable Soup | Rachael Ray

pasta

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative with higher protein content.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Start with a giant soup pot covered with olive oil.

Add a big chunk of Parmigiano Reggiano rind to the pot.

Cover the pot slightly ajar and let it sweat to break down the Parm rind.

Par-cook cauliflower in boiling salted water for 5 minutes, then cool and break into small florets.

Stem the kale, which can be substituted with escarole or any dark green.

Add kale to the pot to wilt it after the vegetables have sweated.

Add par-cooked cauliflower, Italian beans, and grated garlic to the pot.

Add a hint of nutmeg, a touch of oregano, and stir the mixture.

Pour in 2 cups of tomato passata and 1 quart of vegetable stock into the pot.

Add salt to taste and stir well to combine the ingredients.

Serve by adding cooked ditalini pasta to a bowl and covering it with the hot soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens