Vegetable soup

Name: Zuppa di verdure
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 600 g di verdure miste; 1 l di brodo vegetale caldo; 2–3 cucchiai di olio extravergine d'oliva; Sale quanto basta; Pepe quanto basta

Zuppa di verdure

Mixed vegetables sautéed and cooked in broth

Vegetable soup sautéed and cooked in broth, to be served rustic or blended with oil raw, off the heat.

45 min

4 servings

Easy

Vegetable soup is a first course Warm, simple, and nutritious, perfect for lunch or dinner when you want a balanced and versatile dish. Mixed vegetables offer a blend of delicate aromas and flavors, while the vegetable broth enhances the flavor without overpowering it. The initial sautéing concentrates the aromas and imparts a subtle sweetness; the prolonged cooking in the hot liquid softens the flesh and creates a harmonious result. The texture can remain rustic, with still-recognizable tender cubes, or it can be smoothed out through partial or complete blending. Extra virgin olive oil added raw, off the heat It completes the dish with a fruity note and a more rounded palate. The recipe is not associated with a specific region based on available data.

Instructions

Voice reading

2 steps · natural Italian voice

Chop and brown the vegetables

10 min

Cut the vegetables into similar-sized cubes so they cook evenly. Heat the oil in a saucepan. saucepan capacious and brown them over medium heat Cook for 5–10 minutes, without crowding them. Cook until the surface is lightly golden, the aroma is aromatic, and the flesh is slightly softened; add a little hot broth if the bottom tends to stick.

Cook and finish the soup

40 min

Pour the hot broth until it covers the vegetables, bring to a simmer and lower the heatCook for 30–40 minutes, maintaining a gentle simmer, until a fork easily enters the cubes. Season with salt to taste and pepper, then blend all the soup, just a part of it or pass it through a food millComplete with extra virgin olive oil raw, off the heat.

Chef's Tips

Keep the cubes uniform in size to ensure even cooking. Use a saucepan Make sure the pot is large enough and don't overcrowd the vegetables, as this will brown them instead of releasing liquid immediately. Pour in the hot broth to maintain a simmer and ensure continuous cooking. Leave some of the cubes whole for a rustic consistency, or blend until smooth. Add the extra virgin olive oil only at the end, directly onto the plate or in the saucepan. saucepan off the heat.