Zuppa di Verdura Recipe

soup bowls
author pic


 Updated 25/01/2016

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An Italian soup recipe that is packed with a delicious selection of tasty spring vegetables.


  • 1/4 cup olive oil
  • 2 large carrots, peeled an diced
  • 2 medium potatoes, peeled and diced
  • half a cauliflower, cut into florets
  • 1 medium sized leek, sliced
  • 2 small celery stalks, diced
  • 1 small onion, peeled and chopped
  • 2 cups green beans cut into small lengths
  • 10 tender asparagus spears, tips and 1in length
  • 1 cup shelled green peas
  • 8 cups vegetable stock
  • 4 dark lettuce leaves, shredded
(see measure conversions for more information on quantites)


  1. Heat the oil in a large pan.
  2. Sauté the vegetables, except the lettuce, gently for a few minutes.
  3. Add the stock, bring slowly to the boil and simmer very gently for 20 minutes.
  4. Add the shredded lettuce and simmer for a further 5-10 minutes.
  5. Serve immediately.

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 portions


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