Vegetable ragu soup recipe

Vegetable Ragu Soup recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

This vegetable ragu soup recipe is a hearty and nutritious dish that is perfect for chilly days. Packed with a variety of vegetables, this soup is not only delicious but also incredibly satisfying. The combination of fresh vegetables, aromatic herbs, and flavorful spices creates a rich and comforting flavor profile. Whether you're a vegetarian or simply looking for a healthy meal option, this vegetable ragu soup is sure to become a favorite.

Keywords: vegetable ragu soup, hearty, nutritious, vegetables, comforting.

Vegetable ragu soup recipe details

Vegetable ragu soup recipe, recipe Rating: 4.6
Number of votes:96 

Ingredients

2 tbsp	olive oil
4 medium	onions, chopped
350 g	mushrooms, sliced
4 clove(s)	garlic, minced
500 g	yellow squash, deied
500 g	fresh cherry tomatoes
700 ml	vegetable broth
450 g	Cannellini beans, drained, rinsed
600 ml	water
50 g	fresh parsely, chopped
1 tsp	dried basil
1 tsp	dried oregano
1 tsp	dried cumin
1 tbsp	sugar
	salt and pepper, to taste
	Parmesan cheese, grated

Instructions

In a large pot add olive oil and heat over low heat. Add onions, mushrooms, garlic, squash and cook unitl vegetables soften. Add fresh tomatoes and cook for 20 minutes over medium heat.

Add stock, canned tomatoes with juice, beans and spices. Add water if the soup becomes to thick, sugar salt and pepper.

Serve with fresh grated cheese.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a