Garden Soup
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 421
- Carbohydrates g 48.4
- of which sugars g 7.3
- Protein g 10.5
- Fats g 20.6
- of which saturated fat g 3.06
- Fiber g 7.4
- Sodium mg 350
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
- Cost: Low
PRESENTATION
Giardiniera soup really has a way of making any chilly day feel warmer and just a bit more inviting. I mean, this classic giardiniera soup comes straight from those cozy Italian family kitchens, you know, where people rely on simple and fresh ingredients to whip up something comforting and full of goodness. What stands out—like, really stands out—about this dish is how it brings together a mix of seasonal veggies. Carrots, green beans, potatoes, and sometimes peas or zucchini. So you end up with something that fits whatever’s growing at the moment. And look, folks love how it packs a bunch of vitamins and minerals, turning a regular bowl of spicy vegetable soup into a real pick-me-up, especially when it’s cold. Every bite feels tender and nourishing.
The best part is you taste a little bit of home-cooked Italian care in every spoonful—seriously good. Some families even toss in a bit of rice or tiny pasta shapes, making it even more filling and giving it a heartier texture. Plus, if you’re looking for a twist, there are versions with a kick from Chicago-style giardiniera. Adding a punchy, tangy twist with pickled peppers and crunchy veggies—pretty cool, right? It’s like a nod to the traditional Italian beef soup, but with a bolder flavor, thanks to the giardiniera ingredients.
These regional changes keep things interesting, whether you’re in Italy or somewhere else. With a soup like this, you’re not just getting a meal—you’re taking a moment for yourself, a little break to enjoy something moist and satisfying. Italian home cooks have always known this is the kind of food that helps you take care of yourself without a lot of fuss. Whether you go with the Italian pronunciation or the local giardiniera way, it’s a dish that shows how flexible and welcoming Italian food can be.
Serve it as a main dish, a starter, or even a midnight snack. Can't go wrong. The uses for this homemade giardiniera recipe are almost endless. Pair it with crusty bread or a fresh salad, and it gets even better. In the end, this giardiniera soup recipe captures the heart of Italian cuisine by embracing the joy of simple, seasonal cooking. Really brings people together, no matter where you are.
- INGREDIENTS
- Sedani Rigati pasta 7 oz (200 g)
- Carrots ¾ cup (100 g)
- Cauliflower 2 cups (200 g)
- Romanesco broccoli 7 oz (200 g)
- Celery 3.5 oz (100 g)
- Green beans 3.5 oz (100 g)
- Peas 0.67 cup (100 g)
- Water 6.3 cups (1.5 l)
- Fine salt to taste
- Black pepper to taste
- Bay leaves 2 leaves
- Extra virgin olive oil 3 ½ tbsp (50 g)
How to prepare Garden Soup
To prepare the garden soup, start by cleaning all the vegetables. After washing, peeling, and trimming the ends off the carrots, slice them into rounds using a wavy-edged mandoline if preferred 1. Then proceed to chop the celery stalk into chunks with a knife 2. Clean both cabbages, then after cutting the cauliflower in half, remove the central part 3
and separate the florets, also removing the excess stalk 4. Do the same for the Romanesco broccoli 5. Finally, after washing and trimming the ends off all the green beans, cut them into 2 or 3 parts depending on their length 6.
In a pot with some oil, start to pour in the vegetables ready for cooking: add carrots and celery 7 and after sautéing them for a couple of minutes, add the cauliflower and Romanesco broccoli along with the green beans 8 and season with salt and pepper 9.
Finally, scent with bay leaves 10 and cover with water 11, letting it cook with the lid on for 15 minutes over moderate heat 12.
Next, add the shelled peas 13 and let cook for another 15 minutes. When your vegetables are ready, all that's left is to throw the pasta into the pot and cook it along with the vegetables 14, but first, make sure the water is sufficient; if not, add a bit more and wait for it to boil before adding the pasta. Once cooked, the garden soup is ready to be served 15!