Best Zuppa Di Verdure All Agliata Recipes

Zuppa Di Verdura (Italian Vegetable Soup) image

Provided by CookingFool

Categories Stocks

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 15

1 onion, chopped small
3 garlic cloves, minced
1 cup carrot, chopped small
1/2 zucchini, quartered and sliced thin
1/2 small leek, chopped small, both white and green parts
1/2 head cauliflower, chopped small
1/2 lb fresh green beans, chopped in one inch pieces
1 (15 ounce) can white beans or 1 (15 ounce) can red beans, rinsed and drained
1 (15 ounce) can diced tomatoes, undrained
1 cup frozen peas
1 cup orzo pasta or 1 cup pasta
1 cup vegetable broth or 1 cup stock
1/2 cup extra virgin olive oil
salt and pepper
water

Steps:

In 8 quart stockpot, add all fresh vegetables, olive oil and chicken broth; sauté about 10 minutes.
Add remaining ingredients except orzo, add enough water to cover vegetables by 3-6 inches (depending on how much broth you want), salt and pepper to taste and bring to a boil.
Reduce heat to medium-low and simmer for about one hour or until vegetables are tender.
Add orzo pasta and taste to see if more olive oil, salt and pepper are desired, simmer another 20 minutes or so, or until orzo is done.
Serve with grated parmesan cheese.
For Vegetarian option use Vegetable broth or stock.

Nutrition Facts : Calories 328.1, Fat 14.4, SaturatedFat 2.1, Sodium 259.8, Carbohydrate 41.5, Fiber 7.4, Sugar 6.3, Protein 10.3

UMBRIAN VEGETABLE SOUP (ZUPPA DI VERDURE ALLAGLIATA) image

Number Of Ingredients 20

1⁄2 cup packed basil leaves
1⁄4 cup extra-virgin olive oil,
plus more for drizzling
2 tbsp. minced fresh flat-leaf parsley
4 cloves garlic
1⁄2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1⁄2" cubes
3 stalks celery, minced
2 medium carrots, minced
2 plum tomatoes, cored and minced
Kosher salt, to taste
3 oz. spinach, trimmed and rinsed
(about 2 loosely packed cups)
1 1⁄2 cups canned cannellini beans, rinsed
1 cup fresh or frozen green peas
1⁄2 small head frisée, leaves cut
into bite-size pieces (about 2 cups)
Freshly ground black pepper, to taste
Freshly grated Grana Padano or Parmesan,
for serving

Steps:

1. Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb-garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often, until vegetables are golden brown, about 6 minutes. Add salt and 4 cups water and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes. 2. Stir in spinach, beans, peas, and frisée and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil.