What are some traditional italian soup recipes (vegetarian version)?

Would like to make an vegetarian italian meal. Do you have a tried and true recipe for a soup?What are some traditional italian soup recipes (vegetarian version)?
You can make this in less than 1 hour:





Yields: 6 servings.





INGREDIENTS:


1 tablespoon olive oil


1 medium onion, chopped


2 carrots, sliced


2 stalks celery, sliced


1 (16 ounce) can diced plum tomatoes


2 teaspoons Italian seasoning


2 cubes vegetarian bouillon (I use beef bouillons)


6 cups water


2 zucchinis, quartered and sliced


2 cups sliced cabbage


1 teaspoon garlic salt


salt and ground black pepper to taste


freshly grated Parmesan cheese (optional)





DIRECTIONS:


Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.


Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.What are some traditional italian soup recipes (vegetarian version)?
I don't have the resicipe, but it is called Italitian Wedding soup
Ribollita, Minestronni, Pasta, Rissoto, etc.
Ribollita (Italian Veggie soup)


A thick and nourishing vegan delight, filled with the vitamins and minerals of vegetables and the good nutrition of beans, and served with crusty Italian bread to soak up the broth--this is what soup is all about!





INGREDIENTS





1/4 olive oil plus extra for serving


1/4 cup each chopped fennel, celery, onions, carrots


1 garlic clove, minced


1/4 teaspoon dried thyme


6 cups vegetable broth


1 28-ounce can plum tomatoes, chopped


2 cups peeled and diced russet potatoes


1 1/3 cups rinsed and drained canned cannelini beans


1 cup finely shredded Swiss chard or Savoy cabbage


1 cup diced zucchini


2 tablespoons each chopped fresh parsley and basil


8 slices (1 per bowl) 1/2-inch thick diagonally sliced Italian bread


Salt and freshly ground pepper, to taste





1. Combine olive oil, fennel, celery, onions, carrots, garlic, and thyme in a large, heavy saucepan. Cover and cook over medium-low heat until the vegetables are very soft, about 15 minutes. Do not brown.





2. Stir in the broth, tomato, potato, beans, and Swiss chard. Heat to boiling. Reduce heat to low and simmer 15 minutes. Add the zucchini, parsley, and basil. Cover and cook 2 minutes. Add salt and pepper. Remove from heat.





3. Refrigerate for 24 hours. Just before serving, heat to boiling. Place a piece of bread in each of 8 soup plates. Drizzle with a little olive oil. Ladle soup over the bread and allow bread to soak up the soup.





Serves 8.














Or try:


http://www.ivu.org/recipes/italian/