Summer Vegetable Soup - Zuppa di Vedure Estivi
Prep time
Cook time
Total time
Recipe type: Comforting Soups, Pasta Dishes & Risottos
Serves: 6 to 8
  • 3 small zucchini - washed, trimmed and diced
  • 5 carrots - washed, peeled and thinly sliced into discs
  • 4 spring onions - washed, trimmed of damaged outer layer, and diced
  • Small bunch of thin asparagus - washed, trimmed of tough ends, and cut into 1 inch pieces
  • 1½ cup of fresh broad beans blanched or one 15½ ounce can of broad beans drained & washed
  • 1 cup of fresh or frozen tiny green peas
  • 4 Tbs. olive oil
  • 8 cups of vegetable or light chicken stock
  • Salt & freshly ground black pepper
  • 3 cups of fresh basil leaves, washed and dry
  • 1 clove of peeled garlic
  • ½ to 1 cup of extra virgin olive oil
  • ½ tsp. kosher salt
  • Freshly ground black pepper
  • Partial loaf of hearty peasant bread with a good crust, either several days old or fresh
  • Clove of peeled garlic
  • Extra virgin olive oil
  1. Heat the 4 tablespoons of olive oil in a large saucepan which will accommodate the vegetables & stock over medium high heat. Add the sliced carrot discs and sauté for 3 minutes, add the asparagus and continue to sauté for an additional two minutes; stirring the entire time. Turn the heat to high and add the spring onions and zucchini; season the vegetables with salt and freshly ground black pepper and continue to sauté until lightly softened yet still retaining their bright colors. Remove from the heat and stir in the broad beans; set aside until ready to finish the soup.
  2. Place the basil leaves, garlic, ½ teaspoon of salt and freshly ground black pepper into the work bowl of a food processor; process using the pulse feature until the garlic and basil have been uniformly broken down, scrape down the work bowl as necessary. With the food processor running, slowly add the extra virgin olive oil in a stream to create a paste; the amount of oil may vary so stop the processor to check for consistency. Scrape the basil paste into a container, cover the top directly with plastic wrap, set aside.
  3. Slice the peasant bread into ½ slices. Toast the bread using a conventional toaster and while the toast is still hot, rub both sides with the garlic clove. Drizzle the toasted slices with some extra virgin olive oil and place on a rack to cool until needed.
  4. Place the pot of sautéed vegetables back on the medium-high heat, add the vegetable or chicken stock along with the peas and bring to simmer. While you are waiting for the soup to come to a simmer, place the toasted bread in the bottom of the soup bowls. Allow the soup to simmer for 2 minutes, then using a drinking cup ladle the soup over the toasted bread, initially taking mostly vegetables following with additional broth. Top each serving with a generous dollop of the basil paste and garnish with a spring of fresh basil
Recipe by LaBellaSorella at