Easiest Way to Make Gordon Ramsay Zuppa di Verdure

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, zuppa di verdure. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Zuppa di Verdure is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Zuppa di Verdure is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have zuppa di verdure using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Zuppa di Verdure:

1. Get 2 medium carrots, peeled
2. Make ready 2 sticks celery
3. Get 1 large onion, peeled
4. Take 1 medium potato, peeled
5. Prepare 1 small parsnip, peeled
6. Prepare 1 medium leek
7. Take 1 small courgette, cut in half lengthways
8. Get 1/2 a small spring cabbage or, more authentically, cavolo nero, chopped into 1 cm pieces
9. Take 150 g green beans, cut into 1 cm lengths
10. Prepare 150 g fresh peas, or frozen if fresh aren’t available
11. Get 1 handful coarsely chopped flat leaf parsley
12. Prepare 1 × 400 g can of borlotti, haricot, or flageolet beans (your choice), drained and rinsed
13. Prepare 1/4 teaspoon dried sage
14. Take 1/4 teaspoon dried tarragon
15. Prepare 1/4 teaspoon dried thyme
16. Take Olive oil for frying. Good olive oil for serving!
17. Get 2 litres stock (chicken or vegetable). Use 3 stock cubes in 2 litres of boiling water if real stock is not available
18. Make ready Salt to taste (diners can add pepper if they wish. It becomes a little too fierce if added during cooking.)
19. Prepare 25 g Parmesan cheese, finely grated, plus extra for serving (optional)

Steps to make Zuppa di Verdure:

1. Dice the carrots, celery, onion, potato, parsnip, leek and courgette into roughly 7mm cubes.
2. Gently fry the diced vegetables in the olive oil but do not let them brown.
3. When they are about half cooked, add the stock, the remaining vegetables, the herbs and, if using, the 25g of Parmesan.
4. Bring the soup to the boil then reduce the heat and simmer until the vegetables are tender – perhaps 15 minutes.
5. Add the beans and cook for 5 more minutes.
6. Serve with a swirl of your best extra virgin olive oil and a sprinkle of Parmesan over each bowl.
7. This soup will reheat the next day, but it really does not freeze well as the vegetables turn mushy when defrosted.

So that’s going to wrap this up for this special food zuppa di verdure recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!