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Zuppa Del Giorno (v) Recipe

Name: Veronas Zuppa Del Giorno (V) Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 10 cups water; 1.5 cups carrot, roughly chopped; 1 cups onion, quartered; 1 cups celery stalks, roughly chopped; 4 units garlic cloves, smashed; 2 units bay leaves; 3 units fresh thyme sprigs; 10 units black peppercorns; 1.5 tbs salt; 1 tbs extra-virgin olive oil; 1 tbs extra-virgin olive oil; 1 cups yellow onion, finely diced; 2 tsp garlic, minced; 1 cups carrot, diced (small dice); 0.5 cups celery, diced (small dice); 1 cups zucchini, diced; 1 cups potato, peeled and diced (small); 1 cups cannellini beans, cooked or canned, drained; 1 cups diced tomatoes (canned, with juice); 2 cups baby spinach (or kale, chopped); 1 tsp dried Italian herb blend (oregano, basil, rosemary); 0.25 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs fresh parsley, chopped; 2 tbs freshly grated Parmesan (omit for vegan); 1 tbs fresh lemon juice; 1 tsp extra-virgin olive oil (for drizzling); 4 slices crusty bread, sliced (for serving)

Inspired by Verona

Time1h 15m

Serves4

Make Zuppa Del Giorno (v) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Vegetable Broth

10 cups water

1 1/2 cups carrot, roughly chopped

1 cups onion, quartered

1 cups celery stalks, roughly chopped

4 units garlic cloves, smashed

2 units bay leaves

3 units fresh thyme sprigs

10 units black peppercorns

1 1/2 tbs Celtic sea salt

1 tbs extra-virgin olive oil

Soup Vegetables & Add-ins

1 tbs extra-virgin olive oil

1 cups yellow onion, finely diced

2 tsp Garlic, minced

1 cups carrot, diced (small dice)

1/2 cups celery, diced (small dice)

1 cups Zucchini, diced

1 cups potato, peeled and diced (small)

1 cups cannellini beans, cooked or canned, drained

1 cups diced tomatoes (canned, with juice)

2 cups baby spinach (or kale, chopped)

1 tsp dried Italian herb blend (oregano, basil, rosemary)

1/4 tsp Red pepper flakes

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Finishes & Garnish

2 tbs Fresh parsley, chopped

2 tbs freshly grated Parmesan (omit for vegan)

1 tbs fresh lemon juice

1 tsp extra-virgin olive oil (for drizzling)

4 slices crusty bread, sliced (for serving)

Method

Base Vegetable Broth

Make broth

In a large stockpot, heat 1 tablespoon extra-virgin olive oil over medium heat for 30 seconds. Add the roughly chopped carrot, quartered onion, and celery and lightly sauté just until edges begin to color, about 3–4 minutes. Add the smashed garlic and cook 30 seconds until fragrant.

Add 10 cups water to the pot along with bay leaves, thyme sprigs, peppercorns and 1.5 tablespoons salt. Increase heat to high and bring to a simmer, then reduce heat to low and simmer gently, partially covered, for 30 minutes to extract flavor. Skim any foam that rises to the surface.

After 30 minutes, strain the broth through a fine-mesh sieve into a clean container, pressing on solids to extract liquid. Discard solids. The resulting broth will yield roughly 8–9 cups. Taste and adjust seasoning (add up to 1/2 teaspoon more salt if needed). Keep warm.

Soup Vegetables & Add-ins

Sweat soffritto

In the same (cleaned) large pot, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the finely diced yellow onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the diced carrot and celery and cook, stirring occasionally, 4–5 minutes until beginning to soften. Add diced potato and zucchini and sauté 3–4 minutes more so edges slightly brown—this builds flavor.

Pour the strained vegetable broth into the pot with the vegetables and bring to a gentle simmer over medium-high heat. Add the diced tomatoes with their juice, dried Italian herb blend and red pepper flakes. Simmer uncovered for 12–15 minutes, or until the potatoes are tender when pierced with a fork.

Stir in the cannellini beans and baby spinach (or chopped kale). Simmer 2–3 minutes until the spinach wilts and the beans are heated through. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper; taste and adjust seasoning as needed.

Finishes & Garnish

Remove the pot from heat. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley. If using, stir in 2 tablespoons freshly grated Parmesan or pass it at the table for guests to add.

Ladle the Zuppa Del Giorno into warmed bowls. Drizzle about 1 teaspoon extra-virgin olive oil over each bowl and sprinkle with a little extra chopped parsley and freshly ground black pepper to taste.

Serve with slices of crusty bread on the side for dipping. Leftovers will keep refrigerated in an airtight container for up to 3 days; rewarm gently on the stovetop, adding a splash of water or broth if the soup has concentrated.