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Hearty Vegetable Soup with Crispy Ricotta Bread: A Wholesome and Delicious Lunch

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This hearty vegetable soup paired with crispy ricotta-topped bread makes for a perfect lunch that is both nutritious and delicious. The blend of fresh vegetables and aromatic herbs creates a flavorful and comforting meal that is easy to prepare. Whether you are looking for a quick weeknight dinner or a wholesome lunch, this recipe is sure to satisfy.

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Preparation Time

  • Total Preparation Time: 45 minutes
  • Soup Preparation Time: 30 minutes
  • Bread Preparation Time: 15 minutes

Ingredients

For the Soup:

  • 1 onion, chopped
  • Olive oil
  • 2 sticks of celery, chopped
  • 1 carrot, chopped
  • 2 bell peppers, chopped
  • 3 cloves of garlic, minced
  • Salt
  • Black pepper
  • Oregano
  • 3 potatoes, chopped
  • Vegetable stock
  • 50 grams of pasta
  • Fresh parsley, chopped

For the Bread:

  • 3 slices of bread
  • Olive oil
  • Salt
  • Oregano
  • 1 tablespoon ricotta cheese
  • 1 clove of garlic, minced
  • Fresh dill, chopped
  • Onion, chopped
  • 2 tablespoons olive oil

Instructions

For the Soup:

  • Heat olive oil in a pot over medium heat. Add the chopped onion and fry until it becomes translucent.
  • Add the chopped celery, carrot, bell peppers, and minced garlic. Season with salt, black pepper, and oregano. Stir well.
  • Cover with a lid and let it simmer for 5-8 minutes.
  • Add the chopped potatoes and pour in enough vegetable stock to cover the vegetables. Cover with a lid and let it cook for 15 minutes.
  • Add the pasta and chopped parsley. Let it cook for another 5 minutes until the pasta is tender.
  • The soup is ready!

For the Bread:

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  • Preheat the oven to 180°C (350°F).
  • Place the slices of bread on a baking sheet. Drizzle with olive oil, and season with salt and oregano.
  • Bake in the oven for 10 minutes until crispy and golden brown.
  • In a blender or food processor, combine the ricotta cheese, minced garlic, chopped dill, chopped onion, and 2 tablespoons of olive oil. Grind until smooth.
  • Spread the ricotta mixture on the toasted bread.
  • The bread is ready!
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Serving Suggestions

  • Serve the vegetable soup hot, garnished with extra parsley if desired.
  • Pair with the crispy ricotta-topped bread for a complete meal.
  • Add a side salad of mixed greens for added freshness and crunch.

Cooking Tips

  • For added flavor, use homemade vegetable stock.
  • Adjust the seasoning to your taste; feel free to add other herbs like thyme or rosemary.
  • Use a variety of colorful bell peppers to enhance the visual appeal of the soup.
  • The bread can be toasted in a skillet if you prefer a quicker method.

Nutritional Benefits

This meal is rich in vitamins and minerals from the variety of vegetables used.
The soup provides a good source of fiber, which aids in digestion.
Ricotta cheese offers protein and calcium, making the bread both tasty and nutritious.

Dietary Information

  • This recipe is vegetarian and can be made vegan by substituting the ricotta cheese with a plant-based alternative.
  • The meal is low in fat and can be made gluten-free by using gluten-free pasta and bread.

Storage

  • The soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • The bread is best enjoyed fresh but can be stored for up to 2 days in an airtight container. Reheat in the oven or toaster.

Why You’ll Love This Recipe

  • It’s a perfect blend of flavors and textures, making it a satisfying and complete meal.
  • Quick and easy to prepare, ideal for busy weekdays.
  • Versatile and adaptable to different dietary preferences.
  • Nutritious and wholesome, providing a balanced diet.

Conclusion

Enjoy this delicious and aromatic vegetable soup with crispy ricotta-topped bread for a meal that is both nutritious and satisfying. Perfect for lunch or dinner, this recipe is easy to prepare and full of fresh flavors. Bon appétit!

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