Cold Vegetable Soup
- Lactose Free
- Vegetarian
- Energy Kcal 338
- Carbohydrates g 52.6
- of which sugars g 7.7
- Protein g 9.4
- Fats g 10
- of which saturated fat g 1.73
- Fiber g 5.7
- Cholesterol mg 47
- Sodium mg 350
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4
- Cost: Very low
PRESENTATION
So here's the deal with this cold vegetable soup. It’s a true gem from Italian kitchens, perfect for those warm spring and summer days when gardens overflow with crisp, colorful veggies. Really, it's all about using fresh ingredients like fagiolini (green beans) and juicy tomatoes. These bring that bright, fresh flavor that’s just ideal for summer. It's lighter than those heavier dishes—which is great, and you add in some pastina all’uovo (those tiny egg pasta shapes) for that extra comfort. Honestly, as a vegetarian cold soup, it’s a hit for families looking to sneak more greens into meals. Even kids who usually run from veggies cannot resist. And look, Italian families are pros at using what’s in season. This soup is all about picking the best-looking veggies at the market.
Enjoying a bowl of this outside in the evening? Pretty special. Especially when the weather's warm, and you need something cool and satisfying.
Some folks might compare this cold vegetable soup to a gazpacho recipe, but here's the thing—the Italian version has its own charm. It’s mild, never too spicy, and the pastina adds a bit of texture you won't find in other chilled soup recipes. In some regions, people add a touch of fresh basil or a drizzle of olive oil for aroma—a classic Italian touch. Whether you're planning a spread of quick summer soup ideas for a gathering or just need a break from hot meals, this one fits right in. For real, it’s a great choice for those who love healthy vegetable soup without much fuss. Plus, its colorful presentation makes any meal feel festive. This is one of those refreshing summer dishes that shows how Italian cooking really really maximizes simple, honest ingredients—no fancy tricks, just good food. And it's even better when it’s chilled and shared with friends. So, grab your favorite fresh veggies and enjoy a taste of Italy right at home, making the most of everything the season offers. Can't go wrong.
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- INGREDIENTS
- Small egg bow tie pasta 1 cup (200 g)
- Zucchini flowers 7 cups (140 g)
- Green beans 3.2 oz (90 g)
- Carrots 3
- Potatoes 1 - small
- Cluster tomatoes 1
- Fresh scallion 1
- Water 4 ¼ cups (1 l)
- Bay leaves 1 leaf
- Lemon peel to taste
- Oregano to taste - fresh
- Extra virgin olive oil to taste
- Black pepper to taste
- Fine salt to taste
How to prepare Cold Vegetable Soup
To prepare the cold vegetable soup, start with the prep work: peel and trim the carrots, then cut them into strips 1 and dice them 2. Wash and trim the green beans and cut them into slices 3.
Wash the green onion, remove the root, and slice it lengthwise, using the lighter part 4. Wash the tomato, remove the green part, and slice it 5, then halve each slice and cut into quarters 6.
Wash and peel the potatoes, halve them, cut into sticks 7, and finally dice them 8. Lastly, gently wash the squash blossoms, remove the internal pistil, and chop them roughly 9.
Now place all the vegetables in a large saucepan and cover them with one quart of water 10, add a bay leaf 11 and a whole piece of lemon peel 12, then salt, pepper, and let cook on low heat for about 25 minutes.
After this time, add the egg pasta directly into the pot 13, stir well 14, and cook for another 3 minutes, then turn off the heat, remove the bay leaf and lemon peel 15.
Add the fresh oregano 16 and let everything cool in the pot so the pasta can continue cooking with the heat of the soup. Once lukewarm, transfer the soup to the plates and season with a drizzle of raw olive oil 17 and a grind of black pepper: your cold vegetable soup is ready to be served 18!