Passato di verdure (Vegetables Soup)
“Passato di verdure” (Vegetables Soup)is an Italian vegetable soup that is typically made by blending together cooked vegetables and broth until smooth. Here’s a simple recipe that you can try:
Our other popular Italian recipes
Grilled Tilapia Fish with Asparagus (Tilapia recipe with Lemon)
Traditional peperonata recipe with peppers and onions.
Traditional Italian meatballs recipe.
Italian Semolina Pancakes recipe.
Preparation time 10 minutes
Cooking time 30 minutes
Total time 40 minutes
Serve for 03
Difficulty level Easy
Course Breakfast, side dish, Vegan recipe
Cuisine Italian
Ingredients for Passato di verdure (vegetables soup)
- Carrots 02 chopped
- Celery stalks 02 chopped
- Onion 01 chopped
- Potatoes, 02 peeled and diced
- Zucchini, 01 chopped
- 1 cup of peas (fresh or frozen)
- 1 can of diced tomatoes
- 4 cups of vegetable broth
- Olive oil, 02 tablespoons
- Salt and pepper to taste
Instructions vegetables soup:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, celery, and carrots to the pot and sauté for about 5 minutes, or until they start to soften.
- Add the diced potatoes and zucchini to the pot and cook for another 5 minutes.
- Add the can of diced tomatoes, the peas, and the vegetable broth to the pot. Bring to a boil and then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Turn off the heat and let the soup cool for a few minutes.
- Using a blender or an immersion blender, blend the soup until smooth. Be careful when blending hot liquids.
- Return the soup to the pot and reheat it over low heat. Season with salt and pepper to taste.
- Serve hot with some crusty bread on the side.
- Enjoy your passato di verdure!
Main keywords:
passato di verdure, Vegetarian soup, Vegetables Soup, Soup recipe.
For Pin:
