VEGETARIAN

Umbrian Vegetable Soup

Soups | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Umbrian Vegetable Soup

Ingredients

Fresh basil leaves - ½ glasses
Olive Oil - ¼ glasses
Parsley - 6 stalks
Garlic - 4 cloves
Onion - ½ heads
Potato - 8.1 oz
Celery stalk - 3 pieces
Carrot - 2 pieces
Yellow Cherry Tomatoes - 2 pieces
Spinach - 3 oz
White Beans - 10.6 oz
Frozen green bean pods - 1 glass
Romaine lettuce - to taste
Coarse Salt - to taste
Ground Black Pepper - to taste
Grated Pecorino Pepato Cheese - to taste

Step by Step guide

Step 1

In a food processor, blend half of the basil leaves, parsley, chopped onion, and garlic, along with two tablespoons of oil.

Step 2

Heat the remaining oil in a pot and add the garlic paste. Sauté until the moisture evaporates. Add finely chopped potatoes, celery, and carrots, along with peeled and crushed tomatoes. Slightly sauté them. Season with salt and pour in four cups of water, bringing it to a boil. Reduce the heat and simmer covered, stirring occasionally, for twenty minutes.

Step 3

Add coarsely chopped spinach without stems, canned beans, peas, and sliced frisée leaves. Cook, stirring, for ten minutes. Season with salt and pepper, add basil, and divide into bowls. Sprinkle with cheese and drizzle with olive oil.