Italian Vegetable Soup – Zuppa Verdura

Hearty Tuscan-style vegetable soup with garlicky ciabatta croutons and Parmesan

Zuppa Verdura is a rustic Italian farmhouse soup brimming with garden vegetables, simmered slowly in a light broth. Finished with garlicky toasted ciabatta and a generous shower of Parmesan, it’s comfort in a bowl — perfect for chilly evenings or a wholesome lunch.

Bowl of vibrant vegetable soup with golden ciabatta crouton and Parmesan

Simple, nourishing, and bursting with Italian countryside flavor.

Prep Time
20 min

Cook Time
65 min

Total Time
1 hr 25 min

Servings
6

Ingredients

3 tbsp olive oil
2 small onions, chopped
2 celery stalks, chopped
4 small carrots, chopped
2 large potatoes, diced
2 leeks, sliced
2 garlic cloves, crushed
100 g green beans
100 g shelled green peas
1.75 litres (7 cups) vegetable stock
150 g cabbage
6 slices ciabatta bread, crusts removed
1 garlic clove, cut in half
35 g (⅓ cup) grated Parmesan cheese
Drizzle of extra virgin olive oil

Instructions

Step 1: Heat the olive oil in a large saucepan. Add the onion, celery, carrot, potato, leek and crushed garlic.

Step 2: Cook over low heat for 5–6 minutes, until softened but not browned. Season with salt and pepper.

Step 3: Add 375 ml (1½ cups) water and bring to a boil. Reduce heat and simmer for 30 minutes.

Step 4: Slice the green beans diagonally. Add them to the pan along with the peas and vegetable stock. Simmer for another 30 minutes.

Step 5: Finely shred the cabbage and slice the asparagus (if using) diagonally. Add both to the soup and simmer for 5 minutes.

Step 6: Toast the ciabatta slices. While still hot, rub both sides with the cut edge of the halved garlic clove.

Step 7: Stir the Parmesan into the soup. Taste and adjust seasoning.

Step 8: Place one slice of garlic toast in the bottom of each bowl. Ladle the hot soup over the top. Drizzle with extra virgin olive oil and serve immediately.

Pro Tip: The soup improves overnight as flavors meld. Use stale ciabatta for authentic texture — it soaks up the broth beautifully. Add a pinch of chili flakes for gentle heat.

Spring Green Version

Lighter, brighter take with tender asparagus, spinach, and a lemon finish.

Ingredients (Serves 6)

3 tbsp olive oil
1 large onion, chopped
2 celery stalks, chopped
3 carrots, chopped
1 large potato, diced
1 leek, sliced
2 garlic cloves, crushed
150 g asparagus, trimmed and sliced diagonally
100 g shelled green peas
100 g baby spinach
1.75 litres (7 cups) vegetable stock
Zest and juice of ½ lemon
6 slices ciabatta bread, crusts removed
1 garlic clove, cut in half
35 g (⅓ cup) grated Parmesan cheese
Drizzle of extra virgin olive oil

Method

Step 1: Heat olive oil in a large pot. Add onion, celery, carrot, potato, leek, and garlic. Cook 5–6 min until softened.

Step 2: Add 375 ml water and bring to a boil. Simmer 20 minutes.

Step 3: Add peas and asparagus. Simmer 5 minutes.

Step 4: Stir in baby spinach until just wilted. Add vegetable stock, lemon zest, and a squeeze of lemon juice. Simmer 3–4 min.

Step 5: Toast ciabatta and rub with garlic. Stir Parmesan into soup.

Step 6: Serve over garlic toast. Drizzle with olive oil and extra Parmesan.

Pro Tip: The lemon brightens the green vegetables. Use the freshest asparagus and peas for vibrant color and flavor. Perfect for spring!