A classic #zerowaste recipe from Italian popular cuisine, vegetable soup is a simple, delicious vegetarian recipe made from vegetables, potatoes and pulses.
Ingredients for 8 people
Potatoes, 400g
White onions, 80g
Courgettes, 150g
Celery, 60g
Tomatoes, 350g
Borlotti beans, 200g
Spinach, 250g
Peas, 200g
French beans, 300g
Extra virgin olive oil, 50ml
Parsley, to taste
Table salt, to taste
Black pepper, to taste
Preparation
First of all, thoroughly wash all the vegetables and potatoes, remove any inedible parts and then dice them. Lastly, finely chop the onion, celery and parsley that will be used for the soffritto. Heat up a drizzle of oil in a large saucepan with a lid, then add the carrots, celery, onion and parsley, and gently brown them for about 10 minutes, stirring frequently.
Now add the potatoes and beans as well. Cover everything with plenty of water, put the lid on and cook for about 30 minutes from when it starts to boil. Once the time required is up, add the courgettes. Also add the spinach, French beans, peas and tomatoes, add some water if necessary, and season with salt and pepper. Keep cooking for 5-10 minutes depending on your preferred consistency. Your soup is ready, serve it with a drizzle of oil and some ground pepper to taste.
Image: Canva
