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Green Soup
Bologna (Emilia-Romagna) — Mother recipe · en it
A fresh and colorful soup, rich in vegetables, perfect for a cold winter.
📷 Petar Milošević — CC BY-SA 4.0 (Wikimedia Commons)
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⏱️ 10 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 200g of zucchini
- 200g of green beans
- 100g of bell peppers
- 100g of onions
- 1 liter of vegetable broth
- 200g of broccoli
- 2 leeks
- 200g of red bell peppers
- 100g of carrots
- 100g of cucumbers
- 100g of lentils
- 300g of spinach
Method
- Peel and slice the zucchini, peppers, and carrots.
- In a pan, sauté the oil with the onions and leeks.
- Add the peppers, carrots, and zucchini, and sauté for about 5 minutes.
- In a pot, combine the vegetable broth with the broccoli, cucumbers, lentils, and spinach.
- Bring to a boil and add the sautéed vegetables.
- Cook on medium heat for 20-25 minutes, stirring occasionally.
- Serve hot, garnished with chopped parsley.
The story
Zuppa di Verdi is a culinary tradition from Bologna, where fresh vegetables have been used for centuries to prepare warm and nourishing soups.
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