Passato di verdure – Green vegetable soup

  • Author: BribedWithFood
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4


  1. 1 medium onion roughly chopped
  2. 1 small carrot roughly chopped
  3. 1 medium potato diced
  4. 1 leek roughly chopped (replace with a bunch of spring onions or omit)
  5. 200g cavolo nero roughly chopped (replace with spinach/collard greens/etc)
  6. 100g peas (replace with lima beans or omit)
  7. 200g broccoli (replace with zucchine/Brussels sprouts)
  8. 2 tbsp extra virgin olive oil
  9. 5 cups vegetable broth (replace with chicken broth/salted water)
  10. 1 small Parmesan rind (replace with 1/4 cup grated Parmesan or omit)
  11. Salt and pepper to taste


  1. Heat up the oil in a deep pot for a couple of minutes on medium heat;
  2. Add the onion, leek and carrot and let sweat for 2-3 minutes;
  3. Add the potatoes, broccoli and Parmesan and cover with half of the stock;
  4. Bring to a boil, lower heat and let simmer for 20 minutes;
  5. Add the remaining vegetables, stock and finish seasoning with salt and pepper;
  6. If there isn’t enough liquid feel free to add some more water;
  7. Let simmer for at least 15 more minutes and up to 40 if you have time;
  8. Puree with an immersion blender;
  9. Serve with some warm crusty bread and an extra dash of extra virgin olive oil.


  • The leek can be replaced with a bunch of spring onions or omitted.
  • The cavolo nero can be replaced with spinach/collard greens/etc.
  • The peas can be replaced with lima beans or omitted.
  • The broccoli can be replaced with zucchine/Brussels sprouts.
  • The vegetable broth can be replaced with chicken broth/salted water.
  • The Parmesan rind can be replaced with 1/4 cup grated Parmesan or omitted.

Keywords: soup, vegetarian, vegetariano, vegetariana, vegan, vegano, vegana

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