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.