Umbrian Vegetable Soup
Soups • European
Description
Umbrian Vegetable Soup
Ingredients
- Fresh basil leaves ½ glasses
- Olive Oil ¼ glasses
- Parsley 6 stalks
- Garlic 4 cloves
- Onion ½ heads
- Potato 10 oz
- Celery stalk 3 pieces
- Carrot 2 pieces
- Yellow Cherry Tomatoes 2 pieces
- Spinach 5 oz
- White Beans 10 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.
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