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Tiziana’s Dolomiti Vegetable Soup
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Tiziana’s Dolomiti Vegetable Soup

Ingredients

  • 3 tbsp Extra virgin olive oil
  • 2 onions finely sliced
  • 2 cloves of garlic finely chopped
  • 2 carrots finely chopped
  • 2 sticks of celery finely chopped
  • 2 zucchini chopped
  • 3 potatoes diced
  • tomato
  • 1.5 l chicken stock preferably homemade
  • 150 g frozen peas
  • 5-6 thyme sprigs
  • 2 tbsp parsely finely chopped.
  • salt and pepper

Instructions

  • Heat 2 tbsp of oil and sweat the onions for 5 minutes until the begin to soften, and then add the carrots, celery and garlic and sweat for a further 10 minutes until all the vegetables are soft but not browned.
  • Add the potatoes, zucchini and the tomato and stir for 1 minute to combine with the soffitto
  • Add the chicken stock and bring to the boil.
  • Add the peas and the herbs, then simmer gently for 1 hour.
  • Remove the thyme stalks (the leaves will have disappeared into the soup) and then blend the soup (if desired).
  • Serve into bowls and drizzle with extra virgin olive oil. Serve with crusty bread.