Hearty Italian Vegetable Soup Recipe with Mushrooms and White Beans

Experience the comforting flavors of this authentic Italian vegetable soup, brimming with earthy mushrooms, creamy white beans, and vibrant greens. A nourishing meal that serves 4, perfect for cozy evenings.

Ingredients
Serves 4

• 1 l (homemade) vegetable stock
• 2 red onions
• 2 garlic cloves
• 2 tbsp olive oil
• 1 piece of yellow lemon zest, very finely sliced
• Half a dried chili pepper
• 400 g mixed mushrooms
• 1 parsnip, 1 celery, peeled and diced
• 250 g pointed cabbage
• 200 g spinach
• 50 g dried tomatoes (not in oil)
• 200 g white beans
• 5 sprigs of fresh oregano
• 50 g aged Pecorino
• Salt and freshly ground pepper to taste

Preparation
Peel and finely chop the red onions and garlic. Heat the olive oil in a wide pan over medium heat. Sauté the onions, garlic, dried chili pepper, and lemon zest for 1 minute until fragrant. Roughly chop the mushrooms, peel and dice the parsnip and celery, then add them to the pan. Cook for 5 minutes, stirring occasionally. Pour in the vegetable stock, bring to a boil, and simmer for 5 minutes.

Finely shred the pointed cabbage and slice the dried tomatoes into thin strips. Add them to the pan along with the spinach and white beans. Simmer for another 3 minutes. Season with salt and freshly ground pepper to taste. Ladle the soup into 4 deep bowls. Scatter fresh oregano leaves over the top and finish with coarsely grated aged Pecorino cheese.

Photography: Aiala Hernando | Styling: Cyn Ferdinandus | Food Styling: Bart Stuart