Kitchen Tested
  • Yield 6 servings

A little of everything makes this Italian classic so good.

Mark Boughton Photography / styling by Teresa Blackburn

This flavorful Italian soup (or zuppa) is just the ticket for holiday parties and pre-game festivities.


2 tablespoons olive oil
1 medium onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1 celery stalk, diced (about 3/4 cup)
2 medium zucchini, diced
1 clove garlic, minced
3 medium potatoes (about 3/4 pound), unpeeled and diced
3 cups thinly sliced Savoy cabbage
1 can cannellini beans, rinsed and drained
1 can diced tomatoes, undrained
2 cans low-sodium chicken broth
3 cups water
1/2 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
grated Parmesan cheese (optional)


  1. Heat oil in a large stockpot over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until softened.
  2. Add carrots and celery; cook, stirring occasionally, 3 minutes. Add remaining ingredients, except cheese.
  3. Cover and bring to a boil; reduce heat and simmer gently 1 to 2 hours.
  4. Serve with Parmesan cheese if desired.

Recipe by Jean Kressy.



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