Cooking Index - Cooking Recipes & IdeasFresh Vegetable Soup - {Zuppa Di Verdure} Recipe - Cooking Index

Fresh Vegetable Soup - {Zuppa Di Verdure}

Courses: Soup
Serves: 10 people

Recipe Ingredients

2 tablespoons 30mlExtra-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 / 5.1ozDiced cabbage
1/4 cup 59mlFresh or frozen peas
1 cup 160g / 5.6ozGreen beans - cut 1/4" pieces
2   Zucchini - diced
1 cup 160g / 5.6ozDried borlotti beans, soaked overnight,
  And drained - see * Note
2   Seeded tomatoes - diced
1 cup 237mlSpinach - (lightly packed)
8 cups 1896mlHot vegetable broth
  Salt - to taste
1 teaspoon 5mlFruity 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.

The Los Angeles Times, 12-04-2002


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.