Name: Minestra alla Viterbese (Vegetable Soup with Semolina)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 large onion, sliced into rings; 1 large garlic clove, finely chopped; 1 large courgette/zucchini, sliced into thin matchstick strips; 1 large, very ripe tomato; 1 large potato, grated; 1 large celery stick, finely chopped; 1 large carrot, grated; 9 fresh basil leaves, finely chopped; 8 parsley sprigs, finely chopped; 50 g/2 oz/⅓ cup freshly grated Parmesan cheese, plus extra to serve; 25 g/1 oz/2 tbsp unsalted butter, plus extra to serve; 50 g/2 oz/⅓ cup semolina; 1.2 litres/2 pints/5 cups cold water

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a typical country summertime soup, prepared when all the vegetables are at their peak of luscious ripeness. This recipe is from the pretty town of Viterbo, which has a few age-old culinary specialities that have passed the test of time.

Ingredients

1 large, very ripe tomato
1 large courgette/zucchini, sliced into thin matchstick strips
1 large onion

Method

Plunge the tomato into a bowl of boiling water for 30 seconds, then refresh in cold water. Remove the skin and seeds, and chop the flesh.
Put the tomato, courgette, onion, garlic, celery, potato, carrot and herbs into a large pan. Add the cold water. Bring to the boil, cover and simmer over a medium heat for 15 minutes.
Trickle the semolina into the s

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