Ingredient: ditalini pasta, cooked

Italian vegetable noodle soup is one of my all time favorite soups. I’m one of the strange people who love soup all year round. Scott only likes it in cold weather and I was glad that the nights are finally getting cooler so I could make up a big pot of goodness.

Most soups require an all day simmer and lots of salt. Luckily, this soup is very easy and super flavorful. In fact, you can add your own favorite ingredients and it would be just as good. It’s also really easy to prepare on a boat, with only two pots.

This soup would also pair great with our Antipasto Chicken Salad recipe for a heartier meal.

Enjoy!

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Italian Vegetable & Noodle Soup Yum

This hearty comfort food soup is very easy to make on a boat and is a definite crowd pleaser!

Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 1 tbsp extra virgin olive oil
• 1 medium onion, chopped Checkout my chopper recommendation on our Boat Gear & Gadgets page
• 1 medium carrot, chopped
• 2 cloves garlic cloves, minced
• 5 oz European bacon or pancetta, chopped You can find European bacon in the butcher section, or you can use thick bacon
• 1 tsp kosher salt
• 1 tsp fresh ground pepper
• 1 12 oz can diced tomatoes with garlic & olive oil
• 1/2 tsp thyme, dried
• 1/2 tsp summer savory, dried
• 1/2 tsp oregano, dried
• 4 cups kale, no stems chopped I buy bags of chopped kale, but be sure to pick through it and remove stems
• 1 12oz can white kidney beans, drained (cannellini beans)
• 5-6 cups chicken broth this varies depending on how liquid you want your soup to be
• 8 oz ditalini pasta, cooked
• 1/4 cup shreeded parmesan cheese

Course Main Dish Cuisine Italian Prep Time 10 minutes Cook Time 40 minutes Servings people Ingredients 1 tbsp extra virgin olive oil 1 medium onion, chopped Checkout my chopper recommendation on our Boat Gear & Gadgets page 1 medium carrot, chopped 2 cloves garlic cloves, minced 5 oz European bacon or pancetta, chopped You can find European bacon in the butcher section, or you can use thick bacon 1 tsp kosher salt 1 tsp fresh ground pepper 1 12 oz can diced tomatoes with garlic & olive oil 1/2 tsp thyme, dried 1/2 tsp summer savory, dried 1/2 tsp oregano, dried 4 cups kale, no stems chopped I buy bags of chopped kale, but be sure to pick through it and remove stems 1 12oz can white kidney beans, drained (cannellini beans) 5-6 cups chicken broth this varies depending on how liquid you want your soup to be 8 oz ditalini pasta, cooked 1/4 cup shreeded parmesan cheese

Instructions

1. Heat olive oil in a large stock pot and add onion, carrot and garlic. Cook for about 5 minutes until tender. See my note below about my vegetable chopper.

   
2. Chop the European bacon and add to the pot. Again, you can find European bacon in the butcher section - it's a bit more smokey than regular bacon. If you can't find that, you can use pancetta or bacon, just make sure they are thick sliced. Cook bacon for about 5-7 minutes until slightly crispy. Season with salt and pepper.

   
3. Add diced tomatoes, thyme, summer savory, oregano and kale. I buy bags of chopped kale, but be sure to pick through the kale and remove any stems. Cook for about 3-5 minutes.

   
4. Add kidney beans and chicken broth. Bring to a boil and reduce to a simmer. Cook for about 35 minutes. Add cooked ditalini pasta and simmer for 2 minutes. Top with shredded parmesan cheese and serve with crusty bread.

   

Recipe Notes

As I have mentioned in most of my recipe blogs, I love our Onion Chopper Pro Vegetable Chopper, especially on our boat. No mess, easy cleanup and super easy to use!

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