Zuppa di Verdure
Just Not Kosher @cook_12101580
Zuppa di Verdure is a light, healthy, vegetable soup that really makes the best of fresh produce. OK, I know it contains stock cubes, but if you happen to have a litre of homemade chicken stock in your freezer, by all means use it. I’m not a huge fan of vegetable stock but if that’s your preference, I won’t argue.
Italians refer to this soup as a ‘minestra’, although in Italy I have never been served the tomato-based gloop that sometimes passes for minestrone here.
Zuppa di Verdure
Zuppa di Verdure is a light, healthy, vegetable soup that really makes the best of fresh produce. OK, I know it contains stock cubes, but if you happen to have a litre of homemade chicken stock in your freezer, by all means use it. I’m not a huge fan of vegetable stock but if that’s your preference, I won’t argue.
Italians refer to this soup as a ‘minestra’, although in Italy I have never been served the tomato-based gloop that sometimes passes for minestrone here.
Cooking 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.
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Just Not Kosher is a family celebration of food, bringing together recipes from the kitchen of Steven Morris and photographs by his son Rick Pushinsky."Friends and family often request recipes for dishes I’ve served, and it was from these hastily typed emails that this collection began. Those I’ve included are close to my heart; dishes that we make and eat regularly at home. Some are family treasures wrapped in nostalgia; some have been borrowed from friends and restaurants near and far. Hopefully they will continue to stand the test of time and, one day, you too might pass them on to those you love.I have to admit to sometimes straying from the path of strict kosher rules but where I have, I’ve suggested alternatives. What I can guarantee is that while all of the recipes are delicious; some of them are ‘just not kosher’."Neither Rick Pushinsky nor Steven are chefs. Rick is a professional photographer with 10 years experience doing editorial shoots for the likes of The Sunday Times Style, Vogue and the FT. Steven is an optician with a kitchen habit. Together they have created a series of 21 recipe cards – a three-course meal for every day of the week.Read more recipes at www.justnotkosher.com and see more of Rick's work at www.pushinsky.com
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