Umbrian vegetable soup
12 servings
45 minutes
Umbrian vegetable soup is a fragrant and rich dish that reflects the culinary traditions of the Umbria region. Its history roots back to simple peasant recipes where fresh vegetables and herbs formed the basis of nutrition. This soup captivates with its deep flavor created by the combination of basil, garlic, and delicate parmesan. The silky texture of beans and spinach harmonizes with the light sweetness of carrots and tomatoes, creating true delight for the taste buds. Umbrian soup is perfect as a warming dish on cool days and as a nutritious lunch that provides vigor and energy. Drizzled with olive oil and sprinkled with cheese, it becomes a true gastronomic masterpiece highlighting Italian cooking art.
1
In a food processor, blend half of the basil leaves, parsley, chopped onion and garlic, and two tablespoons of oil.
- Basil leaves: 0.5 glass
- Parsley: 6 stems
- Onion: 0.5 head
- Garlic: 4 cloves
- Extra virgin olive oil: 0.3 glass
2
Heat the remaining oil in a pot, add garlic paste. Sauté until the liquid evaporates. Add finely chopped potatoes, celery, and carrots, along with peeled crushed tomatoes. Sauté lightly. Add salt and pour in four cups of water, bring to a boil. Reduce heat and simmer covered, stirring, for twenty minutes.
- Extra virgin olive oil: 0.3 glass
- Garlic: 4 cloves
- Potato: 230 g
- Celery stalk: 3 pieces
- Carrot: 2 pieces
- Plum tomatoes: 2 pieces
- Coarse salt: to taste
3
Add roughly chopped spinach without stems, canned beans, peas, and chopped frisée leaves. Cook while stirring for ten minutes. Season with salt and pepper, add basil, and serve in plates. Sprinkle with cheese and drizzle with olive oil.
- Spinach: 85 g
- Cannellini beans: 300 g
- Frozen green peas: 1 glass
- Frisee: to taste
- Coarse salt: to taste
- Ground black pepper: to taste
- Basil leaves: 0.5 glass
- Grated Parmesan cheese: to taste
- Extra virgin olive oil: 0.3 glass