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Zuppa di verdure

Antonio Carluccio's rich vegetarian vegetable soup
Main Courses, Italian, With fresh vegetables, Soups, and Vegetarian
Zuppa di verdure sidepic
Shopping list
1 kilo of vegetables, such as carrot, celery,
cabbage, potato, aubergine and courgette
1 clove of garlic, finely chopped
1 onion, finely chopped
2 liter vegetable stock, bouillon blocks
400g Borlotti beans
150g tubettini pasta
40g Parmesan, freshly grated
4 tablespoons of olive oil
4 tablespoons of pesto
Zuppa di verdure homepage

The well-filled vegetable soup of Antonio Carluccio we like to eat on weekends, it is delicous and also because it is easy to make. It is a meal soup but it is extra tasty with fresh bread. We used bucatini pasta because the tubettini was gone, only cut it yourself;) Prepare the soup on Saturday, eat it on Sunday, then it will taste best!

It is a pity that there will be no new recipes, but fortunately Antoinio Carluccio has left so many - in his wonderful cookbooks and online - that we can make a lot more great dishes. Also we can watch back Two Greedy Italians on youtube, a favorite tv show of ours!

 

How to make zuppa di verdure
You can of course buy all vegetables already cut but cutting nice fresh veg yourself is a pleasure to us, especially with the help of the kids!

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Wash and cube the vegetables.

Wash the Borlotti beans.

Fry onion and garlic 2 minutes.

Make 2 liter stock.

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Add onion, garlic and cubed vegetables to the stock, cook for 12 minutes.

Add the Borlotti beans to the soup and stir in the broken pasta too.

Cook the soup for 6 - 7 minutes more or until the pasta is tender.

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Remove the pan from the heat and stir in the pesto.

Serve the soup with Parmesan and freshly baked tomato/olive bread.

After you stir in the pesto in principle the soup is ready. But if you store the soup overnight in the refrigerator the flavours will blend and the soup will bind, because of the potatoes. Which makes it even tastier.