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Recommendation to Homemade Tasty Zuppa di Verdure

Wishing to eat Zuppa di Verdure a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site is going to help you with helpful instructions on producing a Zuppa di Verdure like a famous chef made.

Zuppa di Verdure

We hope you got benefit from reading it, now let's go back to zuppa di verdure recipe. You can have zuppa di verdure using 19 ingredients and 7 steps. Here is how you cook that.

To make an unforgettable Zuppa di Verdure, here are the materials required:

  1. Get 2 of medium carrots, peeled.
  2. Take 2 sticks of celery.
  3. Take 1 of large onion, peeled.
  4. You need 1 of medium potato, peeled.
  5. Take 1 of small parsnip, peeled.
  6. Get 1 of medium leek.
  7. Provide 1 of small courgette, cut in half lengthways.
  8. Take 1/2 of a small spring cabbage or, more authentically, cavolo nero, chopped into 1 cm pieces.
  9. Get 150 g of green beans, cut into 1 cm lengths.
  10. Use 150 g of fresh peas, or frozen if fresh aren’t available.
  11. Take 1 handful of coarsely chopped flat leaf parsley.
  12. Get 1 of × 400 g can of borlotti, haricot, or flageolet beans (your choice), drained and rinsed.
  13. Get 1/4 teaspoon of dried sage.
  14. Get 1/4 teaspoon of dried tarragon.
  15. You need 1/4 teaspoon of dried thyme.
  16. Get of Olive oil for frying. Good olive oil for serving!.
  17. Take 2 litres of stock (chicken or vegetable). Use 3 stock cubes in 2 litres of boiling water if real stock is not available.
  18. You need 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).

After readying the materials, now you are ready to prepare your appetizing Zuppa di Verdure by following the guidances on this section:

  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..

Sono fatte con verdure da agricoltura sostenibile, senza glutammato e conservanti. Per preparare la zuppa di verdure, raschiate le carote, spuntate le zucchine, pelate le patate, le rape e sfibrate le coste di sedano. Riducete a cubetti la cipolla, il sedano, le carote e le fette di carne secca. La zuppa di porri e patate sa di inverni freddi e cene calde. View Stock Photo of Salmorejo Cordobés.

Recipe : Zuppa di Verdure

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step by step to make Zuppa di Verdure

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