Zuppa alla Ueca with a Twist

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 zucchinis, diced 2 zucchinis, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat.
2. 2.
   Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Add the minced garlic and cook for an additional minute.
4. 4.
   Stir in the diced tomatoes, potatoes, zucchinis, dried rosemary, and dried thyme. Season with salt and pepper to taste.
5. 5.
   Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Zucchinis — Choose firm zucchinis with vibrant green skin for the best flavor and texture.
• Dried herbs — If you prefer, you can use fresh rosemary and thyme instead of dried. Simply double the amount.

Tips & Tricks

• For a heartier version, you can add cooked pasta or beans to the soup.
• Feel free to customize the vegetables based on what is in season or what you have on hand.
• To add a touch of umami, sprinkle some grated Parmesan cheese on top before serving.
• If you prefer a smoother consistency, you can blend a portion of the soup using an immersion blender.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve the Zuppa alla Ueca with a side of crusty bread or a fresh green salad for a complete and satisfying meal. It can also be enjoyed as a starter or a light lunch.

Presentation advice

When serving the soup, make sure to ladle it into bowls generously, showcasing the vibrant colors of the vegetables. Garnish each bowl with a sprinkle of fresh parsley for a pop of green.