Italian Vegetable Soup with Cheese Bread

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Italian Vegetable Soup with Cheese Bread
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 tablespoon olive oil
  • 1 large onion, peeled and coarsely chopped
  • 2 small zucchini, cut into ½-inch cubes
  • 2 cloves garlic, minced
  • 5 to 6 cup vegetable broth
  • 1 cup frozen cut green beans
  • 1 cup orzo
  • 1 can diced tomatoes (14.5-ounce)
  • 1 tablespoon dried oregano
  • 8 slices baguette or Italian loaf
  • ½ cup shredded mozzarella cheese
  • ¼ cup store bought pesto


Heat olive oil in a medium pot or dutch oven over medium high heat. Add onions and sauté 5 minutes. Add zucchini and garlic and sauté 4 more minutes. Add broth, beans, orzo, tomatoes and oregano and bring to a boil. Reduce to a simmer and cook 14 to 18 minutes or until orzo is cooked and vegetables are tender.

Preheat oven to a low broil.  Place sliced bread on a large sheet pan. Sprinkle 1 tablespoon cheese on each slice of bread and broil on low until cheese is bubbly and bread is lightly browned.

To serve, ladle soup into 4 bowls and top each with 1 tablespoon pesto. Serve with cheese bread.