The most well known of vegetable soups and of Italian soups. The lightest and freshest soup possible :). Full of flavorful veggies and herbs. Perfect for summertime. Served with a bit of fresh parsley and a bit of grated Parmesan (the spoon in the picture above), optional, for people who don't insist on keeping it vegan.
Last year: Raspberry and marshmallow cake.
Two years ago: Conchiglioni giganti con ricotta e limone (Italian).
Three years ago: Straciatella cream pie (Italian).
Ingredients (serves 4):
- 750 vegetable broth
- 125 ml fresh tomato paste
- 1 shallot or small onion
- 2 tablespoons olive oil
- 1 large potato
- 2 medium carrots
- 1/4 of a celery root
- 1 celery stalk
- 125 g pre-boiled (canned) red kidney beans
- 1 medium zucchini
- 1 handful fresh parsley
- 1 teaspoon white pepper
- 1 teaspoon dried thyme
- 2-3 bay leaves
- salt to taste
- a bit of grated Parmesan to serve (optional)
Previous to cooking, peel the potato and celery root and cut them into cubes. Also cube the celery stalk, carrots and zucchini.
Now to get started on the soup itself.
Mince the shallot and saute it in the olive oil in a medium-large pot. After it's soft, add the tomato paste:
Add the bay leaves, dried thyme and the vegetable broth. When it comes to a boil, add the potato, celery root and stalk and the carrots.
Let it boil on low heat for 20 minutes. Add the beans and the zucchini and boil for 5 more minutes. Remove from the heat. Finely chop the parsley and add most of it to the cooling soup.
Mix. Also add the white pepper and some salt if necessary. Transfer to serving bowls and add a bit more fresh parsley on top of each. Also sprinkle a tablespoon of grated Parmesan per serving if you'd like. It's done, dig in! :)