Recipe of Homemade Zuppa di Verdure - Free Download

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Before you jump to Zuppa di Verdure recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.

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A large variety of quick health snacks is easily obtainable. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let's go back to zuppa di verdure recipe. You can cook zuppa di verdure using 19 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Zuppa di Verdure:

1. Prepare 2 of medium carrots, peeled.
2. You need 2 sticks of celery.
3. Take 1 of large onion, peeled.
4. Get 1 of medium potato, peeled.
5. Prepare 1 of small parsnip, peeled.
6. Prepare 1 of medium leek.
7. Use 1 of small courgette, cut in half lengthways.
8. Take 1/2 of a small spring cabbage or, more authentically, cavolo nero, chopped into 1 cm pieces.
9. You need 150 g of green beans, cut into 1 cm lengths.
10. Prepare 150 g of fresh peas, or frozen if fresh aren’t available.
11. You need 1 handful of coarsely chopped flat leaf parsley.
12. Provide 1 of × 400 g can of borlotti, haricot, or flageolet beans (your choice), drained and rinsed.
13. Prepare 1/4 teaspoon of dried sage.
14. Provide 1/4 teaspoon of dried tarragon.
15. Take 1/4 teaspoon of dried thyme.
16. Get of Olive oil for frying. Good olive oil for serving!.
17. Prepare 2 litres of stock (chicken or vegetable). Use 3 stock cubes in 2 litres of boiling water if real stock is not available.
18. Take of Salt to taste (diners can add pepper if they wish. It becomes a little too fierce if added during cooking.).
19. Take 25 g of Parmesan cheese, finely grated, plus extra for serving (optional).

Steps to make Zuppa di Verdure:

1. Dice the carrots, celery, onion, potato, parsnip, leek and courgette into roughly 7mm cubes..
2. Gently fry the diced vegetables in the olive oil but do not let them brown..
3. When they are about half cooked, add the stock, the remaining vegetables, the herbs and, if using, the 25g of Parmesan..
4. Bring the soup to the boil then reduce the heat and simmer until the vegetables are tender – perhaps 15 minutes..
5. Add the beans and cook for 5 more minutes..
6. Serve with a swirl of your best extra virgin olive oil and a sprinkle of Parmesan over each bowl..
7. This soup will reheat the next day, but it really does not freeze well as the vegetables turn mushy when defrosted..

Sono fatte con verdure da agricoltura sostenibile, senza glutammato e conservanti. Per preparare la zuppa di verdure, raschiate le carote, spuntate le zucchine, pelate le patate, le rape e sfibrate le coste di sedano. Riducete a cubetti la cipolla, il sedano, le carote e le fette di carne secca. La zuppa di porri e patate sa di inverni freddi e cene calde. View Stock Photo of Salmorejo Cordobés.

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