📝 About This Recipe
This gentle, kid-friendly version of the classic Italian vegetable soup is packed with vibrant colors and mild, comforting flavors. By using a light tomato broth and naturally sweet vegetables like carrots and peas, we've created a nutritious bowl that even the pickiest eaters will adore. It’s a wonderful way to introduce a variety of textures and farm-fresh goodness to your family table in one cozy pot.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Olive Oil (extra virgin)
- 1 small Yellow Onion (very finely diced to 'hide' from picky eaters)
- 2 medium Carrots (peeled and cut into small 1/4 inch cubes)
- 1 stalk Celery (finely diced)
- 1 clove Garlic (minced very fine)
The Broth and Veggies
- 6 cups Low-Sodium Chicken or Vegetable Broth (high quality)
- 1/2 cup Tomato Sauce (plain, smooth sauce for a mild tomato flavor)
- 1 small Zucchini (quartered lengthwise and sliced thin)
- 1 medium Russet Potato (peeled and diced into 1/2 inch cubes)
- 1 can (15oz) Cannellini Beans (rinsed and drained)
- 1/2 cup Frozen Sweet Peas
- 1/2 teaspoon Dried Oregano (rubbed between palms to release oils)
Pasta and Finishing
- 3/4 cup Ditalini or Small Shell Pasta (dry)
- 1/4 cup Parmesan Cheese (freshly grated, plus more for serving)
- Salt and Pepper (to taste)
👨🍳 Instructions
-
1
Warm the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
-
2
Add the finely diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent, but not browned.
-
3
Stir in the minced garlic and dried oregano. Cook for just 1 minute until fragrant, ensuring the garlic doesn't burn.
-
4
Add the diced potatoes and stir to coat them in the aromatic oils.
-
5
Pour in the broth and the smooth tomato sauce. Increase the heat to medium-high and bring the liquid to a gentle boil.
-
6
Once boiling, reduce the heat to low, cover the pot, and simmer for 10 minutes.
-
7
Stir in the zucchini, drained cannellini beans, and the dry pasta.
-
8
Keep the pot at a steady simmer, uncovered, for another 10-12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
-
9
Test a piece of pasta and a potato cube; both should be tender. If the soup is getting too thick, add an extra splash of broth or water.
-
10
Add the frozen peas during the last 2 minutes of cooking; they only need a moment to brighten up and heat through.
-
11
Turn off the heat. Stir in the 1/4 cup of grated Parmesan cheese until melted and incorporated—this adds a lovely 'hidden' richness.
-
12
Taste the soup and add a pinch of salt and pepper if needed. Remember that Parmesan and broth already contain salt, so go light for the little ones.
💡 Chef's Tips
Cut all vegetables to a similar small size so kids can get a bit of everything in one spoonful. If you plan on having leftovers, cook the pasta separately and add it to individual bowls to prevent it from getting mushy. For extra 'hidden' nutrition, you can blend the white beans with a little broth before adding them to create a creamier texture. Always use low-sodium broth to keep the salt levels appropriate for children. If your kids dislike 'green bits,' peel the zucchini entirely before dicing.
🍽️ Serving Suggestions
Serve with warm, buttery garlic bread strips for dipping. Offer a small bowl of extra grated Parmesan cheese so kids can 'snow' their own soup. Pairs perfectly with a side of sliced apples or grapes for a balanced meal. A small dollop of basil pesto on top (for the adults) adds a great flavor punch. Serve in colorful mugs to make 'sipping' the soup more fun.