When I was in Italy over the summer I came down with a little cold. I don’t know about you, but when I’m under the weather ALL I want is soup. I mean… truth be told I’ll eat soup any time because I love it, but when illness strikes I can’t even think anything else.
So, even though I wasn’t feeling 100% I still toughed it out and did some sight seeing because how could I not? No way was I about to waste a day of the trip laying in the hotel room. Shout out to the pharmacist and the italian drug store who hooked me up with the “influmed” as the called it. No clue what it was, but I was feeling “influmed” so figured it would do the trick! lol.
We stopped for lunch at a little cafe before heading out on our bus tour of the city, and I opted for the vegetable soup. OMG. It was SO GOOD. My first thought was “I have to recreate this when I get home because I can’t live without it.” So I give you my version… I added lentils to give it some protein so that it could serve as an actual meal for me, and not just a side or pre-dinner dish.
- 4 fresh Roma tomatoes, diced
- 1 bag frozen organic corn, thawed
- 1 bag frozen organic green beans, thawed
- 2 potatoes of choice, I prefer red, diced
- 1 zucchini, diced in to small cubes
- 1 small to medium sized sweet onion
- 1 cup brown lentils
- 2 tbsp tomato paste
- 32 oz vegetable broth
- 1 tbsp oregano
- 1 tsp thyme
- 1 tsp basil
- salt and pepper to taste
- Fresh shredded parmesan cheese
Put all ingredients aside from the green beans in to a large stock pot. Bring to a boil, and then reduce to a simmer. Cover and let cook for 2 hours. *If you do not know how to properly reduce to a simmer please google it! No shame, that was me a one point haha!*
At 2 hours add in the green beans. Bring to a boil again and reduce back to a simmer. Cover and let cook an additional 30 minutes.
I like to top mine with a little parmesan cheese juuuust like the Italians do 🙂
Let me know if you make this and what you think!!