Name: Italian Venetian Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 32 ounces low-sodium vegetable broth; 2 cups of water; 2 large carrots; 2 large celery stalks; 2 medium zucchini; 1 large tomato (or 2 medium); 1 large onion (or 1 large leek); 3 garlic cloves; 1 cup packed of fresh parsley - finely chopped; 5 basil leaves - finely chopped; dash of cayenne pepper; dash of ground marjoram; 1 tsp. of kosher salt; fresh black pepper, to taste

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Italian Venetian Soup. Delicious, Italian Venetian Soup is a simple Italian vegetable soup that was discovered while on a trip visiting Venice, Italy. Combining fresh garden vegetables, minced into tiny pieces and simmered in a light broth flavored with fresh herbs, this delicious Italian Venetian Soup is so incredibly light you can have seconds and even thirds, without the guilt!

A white bowl filled with a vegetable soup.

Italian Venetian Soup (the back story)

Anna calls this simple vegetable soup the “Italian Venetian Soup” because it is very colorful, resembling all the beautiful colors throughout the most beautiful place in the world, Venice, Italy.

She was so inspired and curious to figure out what was in the recipe during a family trip to Venice, Italy.

This vegetable soup was actually on the menu at “Harry’s Bar” in Venice. She ordered the soup, enjoyed it immensely, and asked the chef which vegetables were used in the soup. As a result, she discovered that she could make a similar soup at home. And so she did!

A white bowl filled with vegetable soup.

How to Make This Soup?

To make this soup easier, she used an electric mini-prep chopper to quickly mince all the vegetables. Very convenient. If you don’t have one, we highly recommend getting one, they cost about $13.00. for the small one. They work like a GEM!
Next, transfer all the minced vegetables, one by one, into a large soup pot.
Add all the liquid, seasonings, and fresh herbs.
Cover, bring to a boil, then simmer the soup for 15 minutes and serve.

A mini chopped with green vegetables minced inside.

Italian Venetian Soup is loaded with 5 main vegetables: carrots, celery, onions, zucchini, and tomatoes.

Not only is this Italian vegetable soup SO incredibly tasty, but it also offers the ‘wow’ factor with every spoonful. Best of all, you can eat as much as you want. Guilt-Free! 🙂

Variations…

Don’t be afraid to try it with additional, or some of your favorite veggies.
Toss in some freshly chopped baby spinach at the very end. Spinach wilts quickly, no need to boil it.
Try adding some Swiss chard too!

A spoonful of vegetable soup served in a white bowl.

Reasons We Love This Soup Recipe…

Fresh garden vegetables in this soup are good for you and offer a ton of vitamins.
Best part? No oil, no butter, and NO pasta are used in this soup whatsoever! …Making it extremely low in calories, low in fat, and gluten-free.
Ideally, if you are watching your waistline these days, then this is the perfect soup for you!
Easy to freeze too! Be sure to allow the soup to cool completely before storing and freezing.

A white bowl with a serving of vegetable soup.

Italian Venetian Soup can be very versatile. No rules here.

So, don’t be afraid to add more vegetables here and there. You can’t mess this one up! If the soup gets too thick, add more water or broth and adjust the salt to your preference.

A perfect starter for any meal. For more flavor, we recommend serving Italian Venetian Soup with some grated Pecorino Romano cheese, or Parmesan cheese at the table.

All I can say is, that this recipe is a definite keeper!

The only thing you may want to do is make a double batch so you can enjoy this Italian Venetian Soup for lunch and dinner, and still have plenty left over to reheat again during a busy week!

ENJOY!!

More Delicious Vegetable Soups!

Are you cooking with us? If you try our Venetian Italian Soup recipe, let us know and leave a comment and a star rating below! We’d love to see what you cook! 🙂

Italian Venetian Soup

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Italian Venetian Soup is a colorful soup made with a mixture of fresh vegetables and simmered with only water and some broth and ready in 15 minutes! Light, delicious, and loaded with nutrients!

Ingredients

32 ounces low-sodium vegetable broth
2 cups of water
2 large carrots
2 large celery stalks
2 medium zucchini
1 large tomato (or 2 medium)
1 large onion (or 1 large leek)
3 garlic cloves
1 cup packed of fresh parsley - finely chopped
5 basil leaves - finely chopped
dash of cayenne pepper
dash of ground marjoram
1 tsp. of kosher salt
fresh black pepper, to taste

Instructions

In a large saucepot and over medium heat. Pour in the vegetable broth and water together. Get the broth started since it will take about 10 to 15 minutes to mince all the veggies.
Meanwhile, clean and wash all vegetables. Then cut into chunky pieces that will fit into your electric mini chopper or food processor, and pulse until all the vegetables are finely minced.
Transfer each into the broth mixture.
Add all the seasonings and herbs to the soup and give it a good stir. Then Cover and bring the soup to a full boil. Then lower the heat to "low" and simmer the soup for 15 minutes, covered.
Taste, and season with salt and pepper to taste. Serve!
Refrigerate any leftovers. Soup stays fresh for up to 3 days. Allow cooling before freezing. Freeze in a sealed container for up to 1 month.
Serves 6 to 8

Nutrition Information:

Yield: 8 servings Serving Size: 1 serving
Amount Per Serving: Calories: 65Total Fat: .5gSaturated Fat: .1gCholesterol: 0mgCarbohydrates: 9gFiber: 2.7gSugar: 3.1gProtein: 6.2g

This post was originally posted back in 2011. The recipe and content are the same, only the photos were updated.

Happy Cooking! 🙂

Thanks for stopping by!

xo Anna and Liz

Welcome! From Anna and Liz

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