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Zuppa di Verdure

Method

  • Heat the oil in a very large heavy-bottomed pot. Add the garlic, onion, celery, leek, carrot and potatoes. Toss well and gently saute until softish.
  • Then add enough stock to cover with seasonings. Mix well and simmer for about 20-25 mins until the vegies are tender, adding more stock if needed.
  • When ready, add the zucchini, cabbage and peas to the pot. Mix well and cook for about another 6-8 mins. Taste for seasoning.
  • Toast or grill the bread and place in individual flat soup bowls. Then ladle the soup on top and serve sprinkled with parmesan and parsley.

Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 large onion, finely chopped
  • 2 celery stalks, diced
  • 1 large leek, halved lengthways & sliced
  • 1 medium carrot, diced
  • 6 chats (baby potatoes), peeled & quartered
  • 2 litres vegetable stock
  • sea salt & freshly ground pepper
  • 2 zucchini, diced
  • ¼ savoy cabbage, core & ribs removed and sliced
  • 1 cup frozen peas, thawed
  • 4 slices country-style bread
  • 2 tbsp freshly grated parmesan
  • 2 tbsp shredded Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm