Obraz wygenerowany przez AI
A generous Italian vegetable soup built on a gently sautéed soffritto, creamy beans, tender vegetables, and small pasta. Parmesan rind gives the broth savory depth, while fresh basil and olive oil keep the finish bright.
Obraz wygenerowany przez AI
Obraz wygenerowany przez AI
Slowly softening the onion, carrot, celery, and garlic creates a sweet, aromatic base before the broth is added. Beans add body, pasta makes the soup satisfying, and a Parmesan rind contributes savory depth without overpowering the vegetables.
Cool the soup promptly and refrigerate it in a covered container for up to 4 days. For best texture, store extra pasta separately because it absorbs broth as it sits.
Reheat gently in a saucepan over medium-low heat until steaming throughout, adding water or stock as needed. Do not leave at room temperature for more than 2 hours.
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