Vegetables soup with toast and parmesan cheese (zuppa di verdure)

January 27, 2015

vegetables soup with toast and parmesan cheese (zuppa di verdure)

Vegetables soup with toast and parmesan cheese (zuppa di verdure)

By January 27, 2015

Romanians are pretty used with soups and broths, so there was no surprise I'd choose to make something new in this department. I've tried almost all our traditional soup recipes, so I have picked Italy as my go-to destination for flavour and richness. The zuppa di verdure is bursting with aromas, earthiness and colour. I love the toasted bread infused with garlic, it brings the entire dish to an extra level. On a cold winter evening, there is no better recipe you can make for the entire family.

  • Prep Time : 20 minutes
  • Cook Time : 1h 20 min
  • Yield : 6
  • Allergens : ,


1. Heat the olive oil in a large saucepan and add the onion, crushed garlic, potato, carrot, leek  and celery. Cook over low heat for 5-6 minutes, or until the vegetables are softened but not browned.

2. Season, add 375ml water and bring to the boil. Reduce to low heat and simmer for 30 minutes.

3. Slice the beans diagonally and add to the pan. Add the peas and stock and simmer for a further 30 minutes, or until the last additions are softened. Finely shred the cabbage and slice the asparagus diagonally. Add both to the pan and simmer for a further 20 minutes.

4. Toast the bread and, while still hot, rub on both sides with the cut edge of the halved garlic clove.

5. Stir the parmesan into the soup and taste for seasoning. Place a slice of toast in the bottom of each bowl and ladle soup over the top. Drizzle with a little olive oil and serve at once.