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.
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.
Steps
- 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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