Easiest Way to Prepare Perfect Zuppa di Verdure

Without fail recipe ultimate Zuppa di Verdure easy, tasty, practical.

Good Evening every body, at this time you get present recipe Zuppa di Verdure with 19 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 7 stages of easy cooking Zuppa di Verdure.

Ingredients for Zuppa di Verdure

1. Needed 2 : medium carrots, peeled.

2. Prepare 2 sticks : celery.

3. Prepare 1 : large onion, peeled.

4. Needed 1 : medium potato, peeled.

5. Prepare 1 : small parsnip, peeled.

6. Needed 1 : medium leek.

7. Prepare 1 : small courgette, cut in half lengthways.

8. Prepare 1/2 : a small spring cabbage or, more authentically, cavolo nero, chopped into 1 cm pieces.

9. Prepare 150 g : green beans, cut into 1 cm lengths.

10. Prepare 150 g : fresh peas, or frozen if fresh aren’t available.

11. Needed 1 handful : coarsely chopped flat leaf parsley.

12. Prepare 1 : × 400 g can of borlotti, haricot, or flageolet beans (your choice), drained and rinsed.

13. Prepare 1/4 teaspoon : dried sage.

14. Needed 1/4 teaspoon : dried tarragon.

15. Prepare 1/4 teaspoon : dried thyme.

16. Prepare : Olive oil for frying. Good olive oil for serving!.

17. Prepare 2 litres : stock (chicken or vegetable). Use 3 stock cubes in 2 litres of boiling water if real stock is not available.

18. Prepare : Salt to taste (diners can add pepper if they wish. It becomes a little too fierce if added during cooking.).

19. Needed 25 g : Parmesan cheese, finely grated, plus extra for serving (optional).

If all ingredients Zuppa di Verdure it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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