Zuppa Di Verdure
1 tbsp olive oil
2 garlic cloves, crushed
1 large onion, finely chopped
2 celery stalks, diced
1 large leek, halved lengthways & sliced
1 medium carrot, diced
6 baby potatoes (chats), peeled & quartered
2 litres vegetable stock
freshly ground salt & pepper
2 zucchini, diced
¼ savoy cabbage, core & ribs removed and sliced
1 cup frozen peas, thawed
4 slices country-style bread
2 tbsp freshly grated parmesan
2 tbsp shredded Italian parsley
2 garlic cloves, crushed
1 large onion, finely chopped
2 celery stalks, diced
1 large leek, halved lengthways & sliced
1 medium carrot, diced
6 baby potatoes (chats), peeled & quartered
2 litres vegetable stock
freshly ground salt & pepper
2 zucchini, diced
¼ savoy cabbage, core & ribs removed and sliced
1 cup frozen peas, thawed
4 slices country-style bread
2 tbsp freshly grated parmesan
2 tbsp shredded Italian parsley
Heat oil in a large pot. Add garlic, onion, celery, leek, carrot and potatoes. Toss well and gently saute until softish. Then add stock to cover together with seasonings. Mix well and simmer for 20-25 mins until vegies are tender, adding more stock if needed. When ready, add zucchini, cabbage and peas. Mix well and cook for another 6-8 mins. Taste for seasoning. Toast or grill bread and place in individual flat soup bowls. Ladle soup on top and serve sprinkled with parmesan and parsley.