Passato di Verdura

A typical country summertime soup, prepared when all the vegetables are at their peak of luscious ripeness. When I was growing up in Tuscany we would eat this soup about once a week, usually made with the vegetables grown in our own garden. The trick is to subtly blend all the vegetable flavors together so you end up being able to taste the vegetables as an amalgamation as well as separately.

It is delicious served with lightly oiled croûtons made from coarse, crusty bread, although