If you're craving a warm, comforting dish that celebrates the vibrant flavors of Italian cuisine, look no further than "Passato di Verdura con Pane Fritto." This delightful vegetable soup, paired with crispy crostini, is not only a feast for the senses but also an easy way to incorporate healthy ingredients into your meals. In just 50 minutes, you can transform a medley of fresh vegetables into a silky-smooth soup that will impress your family and friends. Ready to dive into this delicious recipe? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (carrots, zucchini, peas)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 slices of bread, for crostini
Instructions
- Begin by preparing all your ingredients. Wash and chop the mixed vegetables into small, even-sized pieces. This will help them cook uniformly. Chop the onion and mince the garlic as well.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to let it burn. The garlic should become fragrant but not browned.
- Next, add the mixed vegetables to the pot. Stir them well to combine with the onion and garlic, and cook for about 5-7 minutes, allowing the vegetables to soften slightly.
- Pour in the 4 cups of vegetable broth, ensuring that all the vegetables are submerged. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes. This will allow the flavors to meld and the vegetables to become tender.
- While the soup is simmering, prepare the crostini. Heat a skillet over medium heat and add a drizzle of olive oil. Once hot, add the slices of bread and toast them on both sides until golden brown and crispy. This should take about 2-3 minutes per side.
- After the soup has simmered for 20 minutes, use an immersion blender to purée the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth and return to the pot.
- Season the soup with salt and pepper to taste. Allow it to simmer for an additional 5 minutes to heat through.
- To serve, ladle the hot vegetable soup into bowls and top with the crispy crostini. You can also drizzle a little extra olive oil on top for added flavor if desired.
Tips
- Prep Ahead: To save time, chop your vegetables and store them in the fridge a few hours before cooking. This way, you can jump straight into the cooking process.
- Customize Your Veggies: Feel free to use any seasonal vegetables you have on hand. Broccoli, bell peppers, or even spinach can add a unique twist to your soup.
- Sauté with Care: When sautéing the onion and garlic, keep an eye on them to prevent burning. A gentle heat will enhance their flavors without creating bitterness.
- Perfectly Toasted Crostini: For the crispiest crostini, use day-old bread. It will toast up beautifully and provide the perfect crunch to complement the smooth soup.
- Blend for Texture: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is. This will give you a delightful contrast in textures.
- Garnish for Flair: Consider adding a sprinkle of fresh herbs, like basil or parsley, on top of your soup before serving for an extra burst of flavor and color.
- Store Leftovers Wisely: If you have leftovers, store the soup and crostini separately to maintain the crostini's crispiness. The soup can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories: 203kcal
Carbohydrates: 28g
Protein: 6g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
