Mangez Québec

Summer vegetable soup - minestra di verdura

Portions
4

ingredients

  • 1 large white onion, diced
  • 2 garlic cloves, crushed
  • 3 zucchinis, diced
  • 2 white potatoes, diced
  • 3 leeks, finely chopped
  • 12 zucchini blossoms, chopped
  • 300g (10.5 oz.) fresh peas, shelled
  • 2 tomatoes, diced
  • ¼ cup (60 ml) parsley, finely chopped to garnish
  • 6 cups (1.5 L) still water
  • 6 tbsp (90 ml) extra-virgin olive oil
  • parmigiano cheese, grated, to taste
  • fresh basil, for garnish
  • coarse sea salt, to taste
  • pepper, to taste
     

Preparation

  1. In a large soup pot over medium heat, sweat onions and garlic with 4 tablespoons of olive oil. Add all diced vegetables along with water and season with salt and pepper.
  2. Bring to boil and reduce to simmer for approximately 25 minutes, until vegetables are tender. Add parsley, basil, and parmigiano to pot and simmer for 2-3 minutes.
  3. Drizzle with remaining 2 tablespoons of olive oil to serve.

Almost any vegetable can be used to make a delicious, healthy soup. Traditionally, Italian minestra uses staples such as potatoes and tomatoes. Minestrone can range from broth-like to stew-like, depending on the quantity of liquid added.

Auteur
Franca Mazza - MENU Plaisirs maraîchers - 2010

produits utilisés

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