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Comfort food is a universal concept that transcends cultures, providing warmth, nostalgia, and a sense of belonging. In Italy, comfort food holds a special place in the hearts of families, embodying the essence of home-cooked meals that nourish both the body and spirit. Among the many beloved dishes in Italian cuisine, Rustic Italian Comfort Soup stands out as a quintessential example of a hearty, nourishing meal that is perfect for any occasion. This soup, rich in flavors and wholesome ingredients, captures the rustic charm of Italy, making it a staple in kitchens across the country.

Rich and Creamy Italian Soup

Discover the heartwarming flavors of Rustic Italian Comfort Soup, a dish that celebrates the essence of home-cooked meals. This comforting soup combines fresh vegetables, herbs, and beans, creating a nourishing and satisfying experience perfect for any occasion. With easy-to-follow preparation steps, you can enjoy the simplicity and richness of Italian cuisine right in your kitchen. Whether for a cozy night or a festive gathering, this soup offers warmth and flavor that brings everyone together.
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Ingredients
  

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 medium potato, peeled and cubed

1 zucchini, diced

1 cup diced tomatoes (canned or fresh)

4 cups vegetable or chicken broth

1 cup heavy cream

1 cup cooked cannellini beans (or any preferred white bean)

1 tsp dried basil

1 tsp dried oregano

Salt and pepper to taste

1/2 cup grated Parmesan cheese

Fresh basil leaves, for garnish

Crusty bread, for serving

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent (about 3-5 minutes).

    Add Carrots and Celery: Stir in the diced carrots and celery. Cook for another 5 minutes, allowing them to soften.

      Incorporate Potatoes and Zucchini: Add the cubed potato and diced zucchini to the pot. Mix well.

        Tomatoes and Broth: Pour in the diced tomatoes along with their juices, then add the broth. Bring the mixture to a gentle simmer, then lower the heat. Cover and let it cook for about 15 minutes until the vegetables are tender.

          Blend for Creaminess: Using an immersion blender, carefully blend the soup until it's smooth but still retains some texture. If you don't have an immersion blender, you can transfer some of the soup to a traditional blender, then return it to the pot.

            Add Cream and Beans: Stir in the heavy cream and cooked cannellini beans. Season with dried basil, oregano, salt, and pepper. Let the soup simmer for an additional 5 minutes to heat through and meld the flavors.

              Finish with Cheese: Remove the soup from heat and stir in the grated Parmesan cheese until it melts and blends well into the soup.

                Serve: Ladle the soup into bowls, garnishing each with fresh basil leaves. Serve hot with crusty bread on the side for dipping.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings