Fresh Vegetable Soup (Zuppa Di Verdure) Recipe

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Servings: 10

Ingredients

Cost per serving $1.24 view details
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 3 x carrots diced
  • 3 sm baking potatoes peeled, diced
  • 1 lrg onion diced
  • 2 x celery stalks diced
  • 2 x leeks, white part only sliced
  • 1 c. diced cabbage
  • 1/4 c. fresh or possibly frzn peas
  • 1 c. green beans cut 1/4" pcs
  • 2 x zucchini diced
  • 1 c. dry borlotti beans, soaked overnight, and liquid removed - see * Note
  • 2 x seeded tomatoes diced
  • 1 c. spinach - (lightly packed)
  • 8 c. warm vegetable broth Salt to taste
  • 1 tsp fruity extra-virgin extra virgin olive oil best-quality

Directions

  1. * Note: Dry borlotti beans (also known as cranberry beans) are called for, but 1 (15-oz) can of white beans can be substituted. Drain them before adding to the soup.
  2. Heat the extra virgin olive oil in a soup pot over medium heat. Add in the carrots, potatoes, onion and celery and cook 2 min. Add in the leeks, cabbage, peas and green beans and cook 2 min. Add in the zucchini, borlotti beans, tomatoes and spinach and cook till the vegetables are heated through, 2 min. Add in the broth, cover, and simmer 1 hour. Remove any foam which rises to the top of the pot. Add in salt to taste.
  3. Ladle the soup into bowls and top each serving with a drizzle of the extra virgin olive oil.
  4. This recipe yields 10 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 354g
Recipe makes 10 servings
Calories 137  
Calories from Fat 37 27%
Total Fat 4.22g 5%
Saturated Fat 0.79g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 88mg 4%
Potassium 648mg 19%
Total Carbs 19.83g 5%
Dietary Fiber 4.3g 14%
Sugars 3.62g 2%
Protein 7.11g 11%
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