Zuppa di Verdura — Vegetable Soup

What better way to warm up during the holiday season than with a bright delicious bowl of comforting, vegetable-filled soup! Here’s a take on my mom’s recipe that I grew up on. It’s easy to make, tasty and good for you too!  I like to serve it with Salsa Verde  and Homemade croutons

Print

Zuppa di Verdura — Vegetable Soup

What better way to warm up during the holiday season than with a bright delicious bowl of comforting, vegetable-filled soup! Here's a take on my mom’s recipe that I grew up on. It’s easy to make, tasty and good for you too! 

Course Soup
Servings 4 people
Author Patricia from CASAGIOVE

Ingredients

  • olive oil extra virgin
  • kosher salt to taste
  • freshly ground black pepper to taste
  • crushed red pepper to taste
  • 1 serrano chile or jalapeno pepper sliced so that you can easily remove it before serving, seeds removed
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 2 carrots diced
  • 2 baby bok choy diced
  • 1 zucchini diced
  • 1 medium red potato diced
  • 2 quarts chicken broth
  • ½ pound ditalini pasta

Instructions

  1. Cover bottom of heavy bottomed pot with olive oil. Season with salt, pepper, and crushed red pepper. Add onion and cook until softened and translucent. 

  2. Add all other vegetables and cook 15 minutes. Add broth and let simmer for another 15-20 minutes or until vegetables reach desired tenderness. Bring to a gentle boil, and add in ditalini and cook until al dente.

  3. Top with a squeeze of lemon juice, a dollop of salsa verde and a few croutons for a delicious, comforting and healthy dinner.

Recipe Notes

Like with most of my recipes, the ingredients I use vary based on what is in season, what I am in the mood for and what looks good in my local markets.  So, have fun and substitute as needed!

© 2017 CASAGIOVE California, www.casagiovecalifornia.com

For salsa verde:

Spoonful of Salsa Verde, CASAGIOVE

Print

Salsa Verde

One of my favorite lessons from The Art of Simple Food by Alice Waters is on the classic Italian green sauce, Salsa Verde. We love it on any grilled meat (but especially on steak), on grilled veggies, mixed in with our couscous, and even on our sandwiches. Each batch is a little different, which makes it even more fun. If I don’t have garlic, I use shallots… or if I am out of capers, I chop up some Castelvetrano olives and use that instead. The only must for me is a lot of fresh flat leaf parsley.  

Author Patricia from CASAGIOVE

Ingredients

  • 1 bunch flat-leaf Italian parsley chopped fine
  • 1 handful Castelvetrano olives chopped fine
  • 1 clove garlic minced
  • zest from one lemon
  • kosher salt to taste
  • crushed red pepper to taste
  • olive oil extra virgin; enough to incorporate all the ingredients together

Instructions

  1. Mix all together and store in a glass jar in the refrigerator for up to a week.

Recipe Notes

© 2017 CASAGIOVE California, www.casagiovecalifornia.com

For homemade croutons:

Croutons for Zuppa di Verdura, CASAGIOVE

 

Print

Homemade croutons

Easy to make and perfect atop soups and salads.

Author Patricia from CASAGIOVE

Ingredients

  • 1 crusty baguette chopped into one inch cubes
  • olive oil extra virgin
  • Parmigiano-reggiano grated
  • kosher salt

Instructions

  1. Drizzle chopped baguette pieces with olive oil and season with salt and Parmigiano-reggiano. Bake in 450 degree oven until golden and crispy.

Recipe Notes

© 2017 CASAGIOVE California, www.casagiovecalifornia.com

 

Zuppa di Verdura, Vegetable Soup with Salsa Verde and Croutons detail

Buon Appetito!

Patricia Bergen

Patricia Bergen

Shopping for and preparing meals with family in Italy was a beautiful experience— one that I dreamed about sharing with my community in Dana Point, California. CASAGIOVE, an Italian market experience, is the expression of that dream and I'm so happy to share it with you!
Patricia Bergen

Latest posts by Patricia Bergen (see all)

Grazie for sharing!
Posted in Fai da te — Recipes & Projects and tagged , , , , , , , , , , , , , , , .
Patricia Bergen

Patricia Bergen

Shopping for and preparing meals with family in Italy was a beautiful experience— one that I dreamed about sharing with my community in Dana Point, California. CASAGIOVE, an Italian market experience, is the expression of that dream and I'm so happy to share it with you!

Leave a Reply

Your email address will not be published. Required fields are marked *