Umbrian Vegetable Soup Zuppa Di Verdure Allagliata Recipes

ZUPPA DI VERDURA (ITALIAN VEGETABLE SOUP)

Zuppa Di Verdura (Italian Vegetable Soup) image

Based on the vegetable soup I had at many restaurants near Florence, Italy. So full of flavor, I had to figure it out once I got home. Vegetable amounts or types can be varied to your liking or what you have on hand.

Provided by CookingFool

Categories Stocks

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

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

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