Venetian Soup is an Italian soup made with fresh vegetables that have been chopped into tiny pieces and simmered in a light broth, flavored with fresh herbs. This recipe is very light, delicious, and a low calorie one. This soup is so healthy, you can have seconds and even thirds, without the guilt!
Anna used an electric mini-prep chopper to make this soup, which allowed her to make this soup in less than 15 minutes. So convenient. If you don’t have one, we highly recommend getting one, they cost about $10.00. for the small one.
This soup is incredibly light and very tasty. You can eat as much as you like. All the veggies are good for you and offer more vitamins and nutrients needed in one day. It’s low in calories and low in fat. Best of all, if you are watching your waist line these days- then this is the perfect soup!
Anna calls this “Venetian Soup” because she was inspired and curious to figure out the recipe during a trip to Venice, Italy. The soup was actually on the menu at “Harry’s Bar.” She ordered the soup, ate it up and discovered that she could make this similar soup at home. And she did!
Perfect soup for vegetarians too, ( just substitute the chicken both for vegetable broth.) Don’t be afraid to add in more veggies here and there. No rules. Make a double batch and enjoy the soup for lunch or dinner as a first course, and all week! Enjoy!
Italian Venetian Soup
- 32 ounces low-sodium All Natural Chicken Broth or vegetable broth
- 2 cups of water
- 2 large carrots
- 2 celery stalks
- 2 medium zucchini
- 1 large tomato
- 1 large onion
- 3 garlic cloves
- 1/2 cup of fresh parsley – finely chopped
- 3 basil leaves – finely chopped
- pinch of cayenne pepper
- pinch of ground marjoram
- salt and pepper to taste
In a large sauce pot. On medium heat.
Add the chicken broth and water together.
Refrigerate any leftovers. Soup stays fresh up to 3 days. Allow to cool before freezing. Freeze in a sealed container up to 2 months.