This hearty vegetable soup paired with crispy ricotta-topped bread makes for a perfect lunch that is both nutritious and delicious. The blend of fresh vegetables and aromatic herbs creates a flavorful and comforting meal that is easy to prepare. Whether you are looking for a quick weeknight dinner or a wholesome lunch, this recipe is sure to satisfy.
Preparation Time
- Total Preparation Time: 45 minutes
- Soup Preparation Time: 30 minutes
- Bread Preparation Time: 15 minutes
Ingredients
For the Soup:
- 1 onion, chopped
- Olive oil
- 2 sticks of celery, chopped
- 1 carrot, chopped
- 2 bell peppers, chopped
- 3 cloves of garlic, minced
- Salt
- Black pepper
- Oregano
- 3 potatoes, chopped
- Vegetable stock
- 50 grams of pasta
- Fresh parsley, chopped
For the Bread:
- 3 slices of bread
- Olive oil
- Salt
- Oregano
- 1 tablespoon ricotta cheese
- 1 clove of garlic, minced
- Fresh dill, chopped
- Onion, chopped
- 2 tablespoons olive oil
Instructions
For the Soup:
- Heat olive oil in a pot over medium heat. Add the chopped onion and fry until it becomes translucent.
- Add the chopped celery, carrot, bell peppers, and minced garlic. Season with salt, black pepper, and oregano. Stir well.
- Cover with a lid and let it simmer for 5-8 minutes.
- Add the chopped potatoes and pour in enough vegetable stock to cover the vegetables. Cover with a lid and let it cook for 15 minutes.
- Add the pasta and chopped parsley. Let it cook for another 5 minutes until the pasta is tender.
- The soup is ready!
For the Bread:
- Preheat the oven to 180°C (350°F).
- Place the slices of bread on a baking sheet. Drizzle with olive oil, and season with salt and oregano.
- Bake in the oven for 10 minutes until crispy and golden brown.
- In a blender or food processor, combine the ricotta cheese, minced garlic, chopped dill, chopped onion, and 2 tablespoons of olive oil. Grind until smooth.
- Spread the ricotta mixture on the toasted bread.
- The bread is ready!
Serving Suggestions
- Serve the vegetable soup hot, garnished with extra parsley if desired.
- Pair with the crispy ricotta-topped bread for a complete meal.
- Add a side salad of mixed greens for added freshness and crunch.
Cooking Tips
- For added flavor, use homemade vegetable stock.
- Adjust the seasoning to your taste; feel free to add other herbs like thyme or rosemary.
- Use a variety of colorful bell peppers to enhance the visual appeal of the soup.
- The bread can be toasted in a skillet if you prefer a quicker method.
Nutritional Benefits
This meal is rich in vitamins and minerals from the variety of vegetables used.
The soup provides a good source of fiber, which aids in digestion.
Ricotta cheese offers protein and calcium, making the bread both tasty and nutritious.
Dietary Information
- This recipe is vegetarian and can be made vegan by substituting the ricotta cheese with a plant-based alternative.
- The meal is low in fat and can be made gluten-free by using gluten-free pasta and bread.
Storage
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- The bread is best enjoyed fresh but can be stored for up to 2 days in an airtight container. Reheat in the oven or toaster.
Why You’ll Love This Recipe
- It’s a perfect blend of flavors and textures, making it a satisfying and complete meal.
- Quick and easy to prepare, ideal for busy weekdays.
- Versatile and adaptable to different dietary preferences.
- Nutritious and wholesome, providing a balanced diet.
Conclusion
Enjoy this delicious and aromatic vegetable soup with crispy ricotta-topped bread for a meal that is both nutritious and satisfying. Perfect for lunch or dinner, this recipe is easy to prepare and full of fresh flavors. Bon appétit!
