Summer Vegetable soup. (Passato di verdura)

When summer hits Italy, passato di verdura—which is awesome—becomes a staple in many homes

Each bowl is unique, reflecting whatever fresh produce is available—from carrots and zucchini  and you can add what you like the best, from  green beans, to cannellini and more.

These vegetables are gently stewed in a flavorful veggie broth, with chopped parsley adding an extra freshness. I mean, really, once cooked, the soup is allowed to cool to room temperature

If you're searching for a summer soup recipe that's both delicious and healthy, this is it. Packed with veggies and free from meat or cream, it's a healthy soup that doesn’t skimp on taste. Pretty simple. The texture remains creamy, and a drizzle of olive oil gives it that classic Italian flair.

Typically served as a main course, you can make it cold and  pairs beautifully with crispy bruschetta, making for a meal that’s simple yet incredibly satisfying. And look, it's a chilled vegetable soup you can prepare ahead of time, with flavors that deepen as it sits. Really, really good.

The taste is mildly sweet with a hint of herbs, appealing to a variety of palates. So, it's no surprise that this dish has become a favorite Italian cold soup for those lazy summer days when turning on the oven feels like too much effort.

Whether you're a fan of light summer dishes or just want to try something new, passato di verdura freddo brings the fresh flavors of the garden straight to your table.

Ingredients:

• Cluster tomatoes 3 or 1 can of sauce

• Onions 2

• Zucchini 2 ¾ cups (300 g)

• Carrots 1 cup (250 g)

• Green beans 1 lb (450 g) ( Optional)  or Cannellini beans Optional)

• Potatoes 1 lb (430 g)

• Spinach 4 ⅓ cups (130 g) (optional)

• 2 Buillon tea spoon

• Fine salt to taste

• Parsley 1 tuft - to chop

• Vegetable broth 4 ¼ cups (1 l)

• Fine salt to taste

• Extra Virgini Olive Oil.

• Garlic 3 gloves

Preparation:

1)To prepare this soup, if you use the tomatoes start with the tomatoes: make a cross-cut on the bottom, blanch them for a few minutes, drain, remove the skin, eliminate the seeds, and finally dice them. Wash the green beans, remove the two ends, and cut them into chunks. I suggest to use a can of organic tomato sauce.

2) Peel the carrots with the help of a peeler and dice them, slice the leek, peel the potatoes, and dice them.

3) Wash the zucchini, remove both ends, and dice them well. Wash the spinach well, and if the leaves are very large, cut them into pieces. Finely chop the onions.

4) Prepare a “mirepoix”, in a large pot with EVOO and when is almost done add the garlic.

5) Next add the tomato sauce or the tomatoes diced. Add the chopped vegetables.

6)Add water until veggies are covered plus 3 inches, add salt and some oregano and spices and the bouillon.

7) Let it cook for at least 1 h and then let it rest until cold. Blend everything with an immersion blender.

Tip: If you wish you can add a teaspoon of basil pesto to taste. Very fresh and summery.

Enjoy!

Mic

Passato di Verdura