Zuppa di Verdure | jovina cooks


 

Elements

1 cup of every of the next greens lower into small items
Onion
Carrots
Celery
Zucchini
Inexperienced Beans
Peas
Corn
Potatoes

Soup
2 tablespoons of olive oil
2 garlic cloves, grated
1tablespoon of dried Italian seasoning
4 cups tomato purée
2 cups canned chopped Italian tomatoes
½ teaspoon Calabrian chili paste
3 cups low-sodium rooster or vegetable broth
2 cups water
Parmesan cheese rind
Salt and pepper to style.
Grated Parmesan cheese for garnish

Instructions

Warmth the oil in a soup pot. Add the greens that take longer to cook dinner: onion, carrots, celery, inexperienced beans, and potatoes. Cook dinner, stirring steadily, for five minutes. Add the garlic and remaining greens. Cook dinner for five extra minutes.

Add purée, tomatoes, broth, water, cheese tind, and seasonings. Deliver to a low boil, cut back the warmth to a simmer, and cook dinner untold the greens are tender, about 45 minutes. Serve in soup bowls and garnish with Parmesan cheese.



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