Tuesday, January 6, 2015

Umbrian Vegetable Soup

The bright flavors of the herbs and quickly cooked veggies brings some Spring into Wintertime in this healthy, flavorful soup...


1/4 cup extra virgin olive oil 
1/2 cup fresh basil
2 handfuls chopped flat leaf parsley
4 cloves garlic
1/2 medium onion
4 cups Vegetable or Chicken Broth
3-4 Red Potatoes cubed
1 medium carrot diced
2 plum tomatoes 
2 cups chopped and rinsed spinach
2 cups canned cannelini beans 
1 cup frozen peas 
Salt and fresh ground pepper to taste 
A pinch of red chili pepper flakes
Freshly grated Parmesan


Place half the chopped basil, 2 tbsp olive oil, onions, garlic and parsley into a food processor and process until everything is slightly chunky. Heat the remaining olive oil in a large pot over medium-high heat and add the processed mixture. Cook for about 5 minutes, stirring often. Add potatoes, carrot, and tomatoes. Cook and stir for about 5 minutes. Add broth and a pinch of salt & pepper and bring everything to a boil. Reduce heat to a medium-low and let simmer until the vegetables are tender, around 25 minutes. 

Stir in spinach, peas and beans and cook for about 10 minutes, everything should be slightly wilted. Season to taste and add the leftover basil. Serve into soup bowls, sprinkle generous amounts of Parmesan on too, and a glug of olive oil. Enjoy!

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