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🍽️ Classic Italian Tomato Vegetable Soup

227 kcal · 30 min · 4 servings

Ingredients

• 3 Carrots
• 2 Zucchini
• 3 Stalks Celery
• 200 g green Peas (frozen)
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp Olive oil
• 1 tbsp Tomato paste
• 600 g peeled Tomatoes (can)
• 400 ml Vegetable broth
• Salt
• Pepper
• 1 tsp dried Oregano
• 50 g Parmesan

Instructions

1. 1. Peel the carrots and cut them in half lengthwise.
2. 2. Slice the carrot halves into round pieces.
3. 3. Thoroughly wash the zucchinis.
4. 4. Remove the tough ends of the zucchinis.
5. 5. Cut the zucchinis in half lengthwise.
6. 6. Slice the zucchini halves into thin pieces.
7. 7. Thoroughly wash the celery.
8. 8. Remove any tough fibers or dirty spots from the celery.
9. 9. Cut the celery into thin slices.
10. 10. Let the peas thaw at room temperature.
11. 11. Peel the shallot and the garlic.
12. 12. Finely chop the shallot and the garlic.
13. 13. Heat oil in a large pot.
14. 14. Add the chopped shallot and garlic to the hot oil.
15. 15. Sauté the vegetables until they are soft and translucent.
16. 16. Add the sliced carrots, zucchini, and celery to the pot.
17. 17. Add the thawed peas.
18. 18. Sauté the vegetables for a few minutes.
19. 19. Stir the tomato paste into the vegetables.
20. 20. Pour the tomatoes and broth into the pot.
21. 21. Season the soup with salt and pepper.
22. 22. Add oregano to the soup.
23. 23. Simmer the soup over medium heat for 15 to 20 minutes.
24. 24. Grate the Parmesan cheese freshly while the soup is cooking.
25. 25. Taste the soup at the end and adjust the seasoning.
26. 26. Warm the deep bowls in which you plan to serve the soup.
27. 27. Fill the hot soup into the pre-warmed bowls.
28. 28. Sprinkle the soup with the grated Parmesan as desired.
29. 29. Serve the soup immediately.

Nutrition per serving

• kcal: 227
• Protein: 13 g · Fett/Fat: 10 g · Carbs: 20 g