Soup
Vegetable soup with Pesto-flavoured extra virgin olive oil
2
people
1 hour and a half
(cooking time)
2 hours
(total time)
Difficulty
Easy
Ingredients
young greens | 150 g |
ready-peeled butternut squash | 200 g |
sticks of celery | 2 |
carrots | 2 |
small potatoes | 2 |
leek | 1 |
precooked cannellini beans | 150 g |
spelt | 100 g |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
stock | |
pine-nuts | 50 g |
basil | |
grated parmesan cheese | |
salt | |
pepper |
Instructions
Trim and wash all the vegetables. Peel the potatoes and carrots. Dice the potatoes and squash. Slice the carrots, celery and leeks into rounds then cut the greens into strips. Heat 4 spoonfuls of Zucchi Sustainable 100% Italian extra virgin olive oil in a deep saucepan, add all the prepared vegetables and heat for a couple of minutes to blend the flavours.
Add enough hot stock to cover the vegetables. Cover and bring to the boil, then turn down the heat and keep cooking slowly for about one hour, until the vegetables are cooked and start to disintegrate. Add salt to taste and then add the beans and spelt. Continue cooking for around 15 minutes, until the spelt is done. Take off the heat and leave to cool for at least 10 minutes.
Season with 4 spoonfuls of Zucchi pesto-flavoured extra virgin olive oil, stir and transfer to the table. Garnish with a little grated Parmesan cheese, a few pine-nuts and a few leaves of basil, then serve.
Add enough hot stock to cover the vegetables. Cover and bring to the boil, then turn down the heat and keep cooking slowly for about one hour, until the vegetables are cooked and start to disintegrate. Add salt to taste and then add the beans and spelt. Continue cooking for around 15 minutes, until the spelt is done. Take off the heat and leave to cool for at least 10 minutes.
Season with 4 spoonfuls of Zucchi pesto-flavoured extra virgin olive oil, stir and transfer to the table. Garnish with a little grated Parmesan cheese, a few pine-nuts and a few leaves of basil, then serve.
