Fresh Vegetable Soup - {Zuppa Di Verdure}

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
3		Carrots - diced
3		Baking potatoes - peeled, diced (small)
1		Onion - diced (large)
2		Celery stalks - diced
2		Leeks, white part only - sliced
1 cup	146g / 5.1oz	Diced cabbage
1/4 cup	59ml	Fresh or frozen peas
1 cup	160g / 5.6oz	Green beans - cut 1/4" pieces
2		Zucchini - diced
1 cup	160g / 5.6oz	Dried borlotti beans, soaked overnight,
		And drained - see * Note
2		Seeded tomatoes - diced
1 cup	237ml	Spinach - (lightly packed)
8 cups	1896ml	Hot vegetable broth
		Salt - to taste
1 teaspoon	5ml	Fruity extra-virgin olive oil - best-quality

Recipe Instructions

* Note: Dried borlotti beans (also known as cranberry beans) are called for, but 1 (15-ounce) can of white beans can be substituted. Drain them before adding to the soup.

Heat the olive oil in a soup pot over medium heat. Add the carrots, potatoes, onion and celery and cook 2 minutes. Add the leeks, cabbage, peas and green beans and cook 2 minutes. Add the zucchini, borlotti beans, tomatoes and spinach and cook until the vegetables are heated through, 2 minutes. Add the broth, cover, and simmer 1 hour. Remove any foam that rises to the top of the pot. Add salt to taste.

Ladle the soup into bowls and top each serving with a drizzle of the olive oil.

This recipe yields 10 servings.

Each serving: 205 calories; 790 mg. sodium; 2 mg. cholesterol; 5 grams fat; 1 gram saturated fat; 33 grams carbohydrates; 8 grams protein; 7.79 grams fiber.

Source:
The Los Angeles Times, 12-04-2002

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