I've said it before and I'll say it again....I Love Soup! I eat it just about every day for lunch. For me it's an easy way to sneak some healthy veggies into my diet and fills me up fast.
Some days I'll have a hearty meat & veggie soup and other days it will be an all veggie puree. I usually make large batches of several types so that I have variety throughout the week.
Zuppa di Verdure all'Agliata has recently become one of my favorites. Adapted from a Lidia Bastianich recipe the amounts and kinds of vegetables in this yummy soup can easily be adjusted to match your tastes. Any way you look at it this is a healthy all around good for you soup.
Zuppa di Verdure all'Agliata...AKA Vegetable Soup
(adapted from Lidia Bastianich)
1⁄3 cup packed basil leaves
1⁄4 cup extra-virgin olive oil,
plus more for drizzling
1/4 cup minced fresh flat-leaf parsley
4 cloves garlic
1⁄2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1⁄2" cubes
3 stalks celery, minced
2 cups carrots, minced
2 cups plum tomatoes, cored and minced
Kosher salt, to taste
5 oz. spinach, trimmed and rinsed
(about 2 loosely packed cups)
1 cup fresh or frozen green peas
Freshly ground black pepper, to taste
Freshly grated Grana Padano or Parmesan,
1. Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb–garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often, until vegetables are golden brown, about 6 minutes. Add salt and 4 cups water and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes.
2. Stir in spinach,and peas and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil.