Zia Laura’s Soup

Zia Laura’s Soup

Happy Monday! I’m thinking of getting behind the #MeatlessMonday movement. One of my favorite ways to go meatless is to indulge in a rich vegetarian soup. This is a tasty treat whether you’re vegetarian not… and in the winter months is a great way to load up on nutrients to prevent a cold. So here’s my Zia Laura’s recipe for a delicious veggie soup.

Cooking In Heels Donatella Cooks Donatella Arpaia Soup Recipe Zia Laura's Soup


(Serves 4 to 6)

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion. chopped
  • 2 leeks, white part only, root end trimmed, halved lengthwise, & cut into 1/2″ pieces
  • Kosher salt & freshly ground black pepper
  • 3 medium zucchini, grated on the large holes of a box grater
  • 3 carrots, peeled & grated on the large holes of a box grater
  • 1 (13 ounce) can whole plum tomatoes, drained of their juices & coarsely chopped
  • 6 cups low-sodium vegetable broth (or beef, if you prefer)
  • 4 basil leaves, green or purple, plus 4 sprigs for garnish
  • 1 tablespoon coarsely chopped flat-leaf parsely
  • Parmigiano-Reggiano, grated or shaved in curls


  • Heat the olive oil in a medium pot over medium heat.
  • Add the onion & leeks and saute about 3 minutes, until soft & golden. Season with salt & pepper.
  • Add the zucchini & carrots & sauté until softened, about 5 minutes more.
  • Add the tomatoes, broth, 4 basil leaves, & parsley & bring to a boil.
  • Cover the pot, reduce the heat to low, and simmer for 25 minutes.
  • Serve with the grated Parmigiano on the side or garnished with the curls. Add a little purple basil for drama.

donatella arpaia vegetarian soup recipe zia laura



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

Add a Comment

Your email address will not be published. Required fields are marked *