Recipe of Speedy Zuppa di Verdure

Zuppa di Verdure.

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, zuppa di verdure. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Zuppa di Verdure is one of the most favored of recent trending meals on earth. It is simple, it's fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Zuppa di Verdure is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have zuppa di verdure using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Zuppa di Verdure:

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

Instructions 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..

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