Easiest Way to Cook Delicious Zuppa di Verdure

Zuppa di Verdure. Zuppa Di Verdura (Italian Vegetable Soup) Be the first to review this recipe. Based on the vegetable soup I had at many restaurants near Florence, Italy. So full of flavor, I had to figure it out once I got home.

Both are frugally filling, and very good. zuppa di verdure: Find more words! Every region of Italy has a vegetable soup, yet each one is distinctly different. Each version uses different vegetables or legumes, or, as in this one, different intensities of spice. You can have Zuppa di Verdure using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Zuppa di Verdure

1. You need 2 of medium carrots, peeled.
2. You need 2 sticks of celery.
3. It's 1 of large onion, peeled.
4. It's 1 of medium potato, peeled.
5. You need 1 of small parsnip, peeled.
6. Prepare 1 of medium leek.
7. It's 1 of small courgette, cut in half lengthways.
8. Prepare 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. It's 1 handful of coarsely chopped flat leaf parsley.
12. It's 1 of × 400 g can of borlotti, haricot, or flageolet beans (your choice), drained and rinsed.
13. You need 1/4 teaspoon of dried sage.
14. Prepare 1/4 teaspoon of dried tarragon.
15. It's 1/4 teaspoon of dried thyme.
16. It's 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. You need of Salt to taste (diners can add pepper if they wish. It becomes a little too fierce if added during cooking.).
19. You need 25 g of Parmesan cheese, finely grated, plus extra for serving (optional).

This recipe is from the region of Calabria, more specifically from an area called the Sangiovannese, which is well. 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; fate soffriggere in un filo d'olio la dadolata di verdure insieme con i dadini di carne e, non appena il tutto sarà ben appassito, aggiungete le restanti verdure, anch'esse a. La zuppa di verdure è un primo piatto tipico della cucina vegetariana e vegana ideale da servire calda nella stagione fredda o tiepida quando le giornate iniziano a farsi più miti.

Zuppa di Verdure instructions

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..

Facile da preparare si ispira alla cucina popolare italiana: minestrone e zuppe infatti si prestano ad infinite variazioni che possono assecondare sia i gusti dei commensali che le disponibilità del mercato. In questa sezione potrete trovare spunti, consigli e indicazioni per creare appetitose ricette zuppe alle verdure. Scoprite subito come realizzare ricette zuppe alle verdure gustose e sane, perfette per le vostre cene in compagnia o i vostri pranzi in ufficio. Cucchiaio d'Argento vi offre tante idee originali, facili e veloci da realizzare con i vostri ingredienti. Ecco come preparare la vellutata di verdure miste invernali, un primo piatto leggero e salutare perfetto per chi vuole disintossicarsi un po' ma con gusto.