Vegetable Soup (Zuppa di Verdure)
Instructions
Peel all the vegetables, then chopped three-quarters of the onion, cut the cabbage into strips, thin leeks into rings and the remaining vegetables into sticks.
Cook the lentils in a saucepan with half a litre of broth, moderate heat for 15 minutes, then add all vegetables prepared, one liter of water and salt and continue cooking for 30 minutes.
Meanwhile chop the bacon with the rest of the onion and fry the chopped in a pan with 40 g of butter, for 3-4 minutes to fire.
When the soup is cooked, add the sauteed onion and Bacon and let flavour all together for a few moments.
Transfer preparation in a hot tureen, sprinkle with the grated Parmesan and brought to the table along with croutons.
Ingredients and dosing for 4 persons
- 2 zucchini
- 1/2 small savoy cabbage
- 1 leek
- 1 rapa
- 4 carrots
- 1 potato
- 1 onion
- 3 stalks of celery
- 40 g of butter
- Salt
- 100 g of lentils soak already
- 50 cl of broth
- 50 g of bacon
- Croutons
- 4 tablespoons of grated parmesan cheese