Umbrian Vegetable Soup

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

Soups and Stews

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

Method

  1. Combine half the basil, 2 tbsp. oil, the parsley, garlic, and onion in a food processor. Pulse until coarsely chopped.
  2. 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