Zuppa di Verdure

Name: Zuppa di Verdure (Vegetable Soup)
Yield: For 4
Cuisine: Italian
Ingredients: 3 tomatoes, finely chopped; 1 litre (1¾ pints) chicken or vegetable stock; 1 litre (1¾ pints) chicken or vegetable stock; 150 g (5 oz) new potatoes, peeled and cut into slices 5 mm (¼ in) thick; 1 kg (2 lb 3 oz) tenerume (see zucchino) or 2-3 courgettes, chopped; 1 kg (2 lb 3 oz) tenerume (see zucchino) or 2-3 courgettes, chopped; salt and pepper; salt and pepper; 2 tbsp olive oil; 1 onion, sliced; 2 garlic cloves, chopped

Vegetable Soup

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This soup uses tenerume, the tender shoots at the top of a courgette plant, including the young flower and courgettes still attached.

Ingredients

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, chopped

Europe
Italy
Mediterranean
Soup
Vegan
Gluten-free

Method

Heat the oil in a large pan, add the onion and garlic and fry briefly until softened. Add the tomatoes, stir well together, then pour in the stock and bring to a simmer. Add the potatoes and tenerume or courgettes and cook for about 20 minutes or until the potatoes are tender.

Season to taste and then serve immediately with some good bread.