Zuppa Di Verdure All Agliata Recipes

ZUPPA DI VERDURE ALL’AGLIATA

Steps:

• 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, beans, peas, and frisée 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.

ZUPPA DI VERDURE ALL’ AGLIATA

Steps:

• 1. Heat the olive oil in a heavy soup pan over medium heat. 2. Add the onion and sauté until pale golden. Stir in the kale, zucchini, celery, carrots, potatoes, tomatoes, and salt and pepper to taste. Sauté until lightly browned. Pour the broth over the vegetables and cook uncovered over medium heat 20 to 30 minutes. Add the garlic and the parsley after 25 minutes of cooking and cook briefly, no more than 3 to 4 minutes. 3. Lightly toast the bread in the oven or sauté in olive oil and place 1 slice in the bottom of each soup bowl. Ladle the hot soup over the bread and serve immediately. Pass the grated Parmesan cheese.