Italian cooking is the art of turning simple ingredients into culinary masterpieces.
Giulia describes her food as seasonal, inspired by regional cuisines and vegetable-forward. To which we say: yes, yes, yes. Take a Tuscan journey with her and discover the secrets of a soup that’s equally at home in the humblest kitchen or gourmet restaurant.
Ingredients (serves 6)
- 300g fresh or frozen peas, (125g shelled)
- 3 medium zucchini
- 175g green beans
- 2 medium carrots
- ¼ Savoy cabbage
- 100g spinach
- 2 medium potatoes
- 1 leek
- ½ red onion
- 1 - 15oz can cannellini beans
- Extra virgin olive oil
- Salt & pepper to taste
Directions
- Shell the peas and collect them in a bowl.
- Chop the spinach and reserve it with the peas.
- Rinse zucchini, green beans, potatoes and carrots and cut them into equal cubes.
- Slice leeks, onion and Savoy cabbage and add them to the vegetables.
- Cover the bottom of a pot with extra virgin olive oil (2T), add a sliced wedge of
onion and 1 teaspoon of salt and cook until golden. Pour in the rest of the vegetables (except for the peas and spinach) and cover with water (4–5 cups) and 3T olive oil. - Cook on low flame for about 30 minutes, until all the vegetables are soft. If it is too dry add more water.
- Purée half of the cannellini beans and add to the soup, along with the rest of the whole beans. Add the peas and spinach and cook for about 5 more minutes.
- Season to taste with salt and pepper and scoop into the bowl. Drizzle with fresh extra virgin olive oil and serve. Grate fresh Parmesan over each serving.
