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Fresh Vegetable Soup (Zuppa Di Verdure) Recipe

by Global Cookbook

Ingredients

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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