Italian Soup with Minced Meat and Vegetables Recipe
Almost every day the first course is on our table. Italian soups are very much to our liking, they are always delicious, hearty, with an abundance of vegetables and can quite replace a whole lunch. This recipe is very simple, but it will take some time to cook everything right.
Servings Prep Time
4 60minutes
Cook Time
45minutes
Servings Prep Time
4 60minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Wash and peel the vegetables. Chop large.
  2. In a saucepan, heat the olive oil and fry the minced meat, stirring, until crumbly and light brown. The thick bottom of the pan allows you to do this easily and simply.
  3. Add the chopped onion and continue to fry until it is soft.
  4. Add carrots, sweet peppers and celery to the pan. Passer for 5 minutes, stirring.
  5. Pour the contents of the pan with boiling water or broth, turn down the heat and cook for 5 minutes.
  6. Pour tomato juice from a jar of tomatoes into a saucepan. Chop the tomatoes coarsely and set aside for now. Cook the soup for another 5 minutes.
  7. Dip the coarsely chopped zucchini into the soup and bring to a boil.
  8. Add the washed canned beans and let the soup boil again.
  9. Put the chopped canned tomatoes in the soup, add a spoonful of sugar. Add salt and pepper to the soup to taste, stir and warm up for a couple of minutes.
  10. Pour the dried herbs into the soup, stir and bring to a boil.
  11. Cover the soup tightly with a lid and turn off the heating. Let the soup brew for 15-20 minutes.
  12. Serve the soup hot, with grissini or focaccia, if desired, sprinkled with grated parmesan and garnished with fresh parsley.
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