Today I am going to share with you a typical Italian recipe: Passato di Verdure, aka Italian vegetable veloute. It is a very common soup and we often have it during the cold autumn and winter months. The truth is, there is no real recipe for Passato di Verdure, as its ingredients can vary from house to house, and from one week to the other. We usually make do with what we have in the fridge and play around with seasonal vegetables to come up with all sorts of delicious combinations. Anyhow, the recipe below is a good representation of authentic Passato di Verdure. This dish is healthy and it tastes delicious. Also, make sure to add a drizzle of good quality extra virgin olive oil at the end, as that is what makes this soup taste super delicious. Buon appetito!
Passato di Verdure
Passato di Verdure - aka Italian vegetable veloute, hearty and comforting to warm you up during the cold months.
- 250 gms – 8.5 oz. pumpkin cubed
- 2 medium potatoes cubed
- 1 onion roughly chopped
- 1 stalk celery chopped
- 1 zucchini sliced
- 1 head of broccoli chopped
- 125 gms – 4.5 oz. white or Borlotti beans, tinned and rinsed
- 1 handful baby spinach
- 1 carrot sliced
- 2 tbsp tomato puree
- Salt to taste
- Extra virgin olive oil
Put all the ingredients (apart from the extra virgin olive oil) in a pot. Add enough water to cover the vegetables (you can add more at a later stage, if required).
Blend until smooth and serve warm with a drizzle of extra virgin olive oil (optional).