Zuppa Di Verdure All Agliata Recipes

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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

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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