This hearty vegetable soup, paired with crispy ricotta-topped bread, is the perfect combination of comfort and nutrition. The fresh vegetables and aromatic herbs come together to create a flavorful, wholesome meal that’s easy to prepare. Whether you’re looking for a quick weeknight dinner or a satisfying lunch, this recipe is sure to please everyone at the table. Enjoy the rich taste and vibrant colors that make this dish as visually appealing as it is delicious.
Preparation Time
- Total Preparation Time: 45 minutes
- Soup Preparation Time: 30 minutes
- Bread Preparation Time: 15 minutes
Ingredients
For the Soup:
- 1 onion, chopped (about 1 cup or 150 grams)
- 2 tablespoons olive oil (30 ml)
- 2 sticks of celery, chopped (about 1 cup or 100 grams)
- 1 carrot, chopped (about 1/2 cup or 75 grams)
- 2 bell peppers, chopped (about 2 cups or 300 grams)
- 3 cloves garlic, minced (about 1 tablespoon or 15 grams)
- 1 teaspoon salt (5 grams)
- 1/2 teaspoon black pepper (2 grams)
- 1 teaspoon oregano (1 gram)
- 3 potatoes, chopped (about 2 cups or 400 grams)
- 4 cups vegetable stock (1 liter)
- 50 grams of pasta (about 1/2 cup)
- 2 tablespoons fresh parsley, chopped (about 8 grams)
For the Bread:
- 3 slices of bread
- 2 tablespoons olive oil (30 ml)
- 1/4 teaspoon salt (1 gram)
- 1/2 teaspoon oregano (1 gram)
- 1 tablespoon ricotta cheese (15 grams)
- 1 clove garlic, minced (about 1 teaspoon or 5 grams)
- 1 tablespoon fresh dill, chopped (about 4 grams)
- 2 tablespoons onion, chopped (about 30 grams)
Directions
For the Soup:
- Heat the olive oil in a pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the celery, carrot, bell peppers, and garlic. Season with salt, black pepper, and oregano. Stir and simmer for 5-8 minutes.
- Add the chopped potatoes and pour in the vegetable stock. Cover and cook for 15 minutes until the potatoes are tender.
- Add the pasta and chopped parsley. Cook for an additional 5 minutes until the pasta is tender. Serve hot.
For the Bread:
- Preheat the oven to 180°C (350°F).
- Place the bread slices 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 ricotta, garlic, dill, onion, and olive oil. Blend until smooth. Spread on toasted bread.
Serving Suggestions
- Serve the soup hot with a sprinkle of extra parsley.
- Pair with crispy ricotta-topped bread for a complete meal.
- Add a side salad of mixed greens for added freshness and crunch.
Cooking Tips
- Use homemade vegetable stock for richer flavor.
- Adjust seasoning to taste, and experiment with herbs like thyme or rosemary.
- Toast the bread in a skillet for a quicker method.
- For added creaminess, blend a portion of the soup or add a splash of cream.
Nutritional Benefits
- Rich in vitamins and minerals from the variety of vegetables.
- Provides a good source of fiber, aiding digestion.
- Ricotta cheese adds protein and calcium, making the bread both tasty and nutritious.
Dietary Information
- This recipe is vegetarian and can be made vegan by substituting ricotta with a plant-based alternative.
- Low in fat and can be made gluten-free by using gluten-free pasta and bread.
Nutritional Facts (per serving)
- Calories: Approximately 250 kcal
- Protein: 7 grams
- Carbohydrates: 35 grams
- Fat: 9 grams
- Fiber: 6 grams
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 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
This hearty vegetable soup with crispy ricotta-topped bread is a delightful meal that combines flavor, nutrition, and ease of preparation. It’s perfect for any occasion, whether you’re cooking for yourself or a group. With its rich taste and simple ingredients, it’s sure to become a favorite in your meal rotation. Enjoy the comfort and nourishment this dish offers—Bon appétit!
Frequently Asked Questions
- Can I use other vegetables in the soup?
- Yes, you can add or substitute vegetables like zucchini, spinach, or tomatoes.
- Can I make the soup in advance?
- Yes, the soup can be made a day ahead and reheated when ready to serve.
- How can I make the soup creamier?
- Blend part of the soup or add a splash of cream or coconut milk.
- Can I use different herbs?
- Absolutely! Thyme, rosemary, or basil would all work well.
- Is this recipe gluten-free?
- It can be made gluten-free by using gluten-free pasta and bread.
- Can I freeze the soup?
- Yes, the soup can be frozen for up to 2 months.
- What can I use instead of ricotta?
- You can use a plant-based ricotta or another soft cheese like goat cheese.
- How can I add more protein to the meal?
- Add cooked chickpeas, beans, or a poached egg to the soup.
- What bread works best for the ricotta topping?
- Sourdough, ciabatta, or whole grain bread are all great options.
- Can I make the ricotta spread ahead of time?
- Yes, it can be prepared a day in advance and stored in the fridge.