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Passato di Verdure

Passato di Verdure

Passato di Verdure - aka Italian vegetable veloute, hearty and comforting to warm you up during the cold months.

Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Manuela Zangara


  • 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
  • Water
  • Salt to taste
  • Extra virgin olive oil


  1. 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).
  2. Cook, uncovered, on a medium flame for 30-40 minutes or until the vegetables are soft.
  3. Blend until smooth and serve warm with a drizzle of extra virgin olive oil (optional).