Umbrian Vegetable Soup

Name: Umbrian Vegetable Soup
Yield: Serves 6–8
Cuisine: Umbrian
Ingredients: ½ cup packed fresh basil leaves; ¼ cup extra-virgin olive oil, plus more for drizzling; 2 tbsp. finely chopped fresh flat-leaf parsley; 1½ cups canned cannellini beans, drained and rinsed; 3 oz. spinach, stemmed; ½ small head frisée, leaves cut into bite-size pieces; 1 cup fresh or frozen green peas; Grated Grana Padano or Parmigiano-Reggiano, for serving; ½ medium onion, coarsely chopped; 4 cloves garlic; 3 ribs celery, finely chopped; ½ lb. new potatoes, cut into ½″ pieces; 2 plum tomatoes, finely chopped; 2 carrots, finely chopped; Kosher salt and freshly ground black pepper, to taste

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Imagine a minestrone in which the vegetables are light and bright, even a little crunchy. In Lidia Bastianich’s delicious take on the Umbrian classic, the vegetables are cooked relatively briefly to preserve their market-fresh texture.

Ingredients

½ cup packed fresh basil leaves
¼ cup extra-virgin olive oil, plus more for drizzling
2

Europe
Italy
Umbria
Mediterranean
Vegetarian
Soup
Gluten-free

Method

Combine half the basil, 2 tbsp. oil, the parsley, garlic, and onion in a food processor. Pulse until coarsely chopped.
Heat remaining oil in an 8-qt. saucepan over medium-high. Cook herb-garlic mixture, stirring occasionally, until slightly dry, about 5 minutes. Add potatoes, celery, carrots, and tomatoes and cook, stirring occasionally, until vegetables are go