Recipe of Jamie Oliver Zuppa di Verdure

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, zuppa di verdure. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Zuppa di Verdure is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Zuppa di Verdure is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have zuppa di verdure using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Zuppa di Verdure:

1. Make ready 2 medium carrots, peeled
2. Prepare 2 sticks celery
3. Take 1 large onion, peeled
4. Take 1 medium potato, peeled
5. Take 1 small parsnip, peeled
6. Get 1 medium leek
7. Prepare 1 small courgette, cut in half lengthways
8. Get 1/2 a small spring cabbage or, more authentically, cavolo nero, chopped into 1 cm pieces
9. Take 150 g green beans, cut into 1 cm lengths
10. Prepare 150 g fresh peas, or frozen if fresh aren’t available
11. Take 1 handful coarsely chopped flat leaf parsley
12. Take 1 × 400 g can of borlotti, haricot, or flageolet beans (your choice), drained and rinsed
13. Make ready 1/4 teaspoon dried sage
14. Get 1/4 teaspoon dried tarragon
15. Make ready 1/4 teaspoon dried thyme
16. Get Olive oil for frying. Good olive oil for serving!
17. Prepare 2 litres stock (chicken or vegetable). Use 3 stock cubes in 2 litres of boiling water if real stock is not available
18. Make ready Salt to taste (diners can add pepper if they wish. It becomes a little too fierce if added during cooking.)
19. Make ready 25 g Parmesan cheese, finely grated, plus extra for serving (optional)

Steps to make Zuppa di Verdure:

1. Dice the carrots, celery, onion, potato, parsnip, leek and courgette into roughly 7mm cubes.
2. Gently fry the diced vegetables in the olive oil but do not let them brown.
3. When they are about half cooked, add the stock, the remaining vegetables, the herbs and, if using, the 25g of Parmesan.
4. Bring the soup to the boil then reduce the heat and simmer until the vegetables are tender – perhaps 15 minutes.
5. Add the beans and cook for 5 more minutes.
6. Serve with a swirl of your best extra virgin olive oil and a sprinkle of Parmesan over each bowl.
7. This soup will reheat the next day, but it really does not freeze well as the vegetables turn mushy when defrosted.

So that’s going to wrap it up for this special food zuppa di verdure recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!