Zuppa Di Verdure All Agliata Recipe

Name: Zuppa Di Verdure All Agliata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 large yellow onion, very finely sliced; 1/2 pound kale, stems removed, leaves very finely chopped; 2 zucchini, finely chopped; 2 celery ribs, finely chopped; 2 large carrots, peeled and finely chopped; 2 large potatoes, peeled and finely diced; 2 tomatoes, peeled, seeded, and chopped; Kosher salt and freshly ground pepper; 4 1/2 cups broth; 2 large cloves garlic, finely minced; 3 tablespoons fresh parsley, finely chopped; 6 slices country bread; Olive oil for the bread (optional); Freshly grated Parmesan cheese

Servings: persons

1/4 cup olive oil
1 large yellow onion, very finely sliced
1/2 pound kale, stems removed, leaves very finely chopped
2 zucchini, finely chopped
2 celery ribs, finely chopped
2 large carrots, peeled and finely chopped
2 large potatoes, peeled and finely diced
2 tomatoes, peeled, seeded, and chopped
Kosher salt and freshly ground pepper
4 1/2 cups broth
2 large cloves garlic, finely minced
3 tablespoons fresh parsley, finely chopped
6 slices country bread
Olive oil for the bread (optional)
Freshly grated Parmesan cheese

1
1. Heat the olive oil in a heavy soup pan over medium heat.
2
2. Add the onion and saute until pale golden. Stir in the kale, zucchini, celery, carrots, potatoes, tomatoes, and salt and pepper to taste. Saute until lightly browned. Pour the broth over the vegetables and cook uncovered over medium heat 20 to 30 minutes. Add the garlic and the parsley after 25 minutes of cooking and cook briefly, no more than 3 to 4 minutes.
3
3. Lightly toast the bread in the oven or saute in olive oil and place 1 slice in the bottom of each soup bowl. Ladle the hot soup over the bread and serve immediately. Pass the grated Parmesan cheese.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup olive oil, 1 large yellow onion, very finely sliced, 1/2 pound kale, stems removed, leaves very finely chopped, 2 zucchini, finely chopped, and more.

Yes, Zuppa Di Verdure All Agliata falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zuppa Di Verdure All Agliata

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Zuppa Di Verdure All Agliata