| Contessa Nera recipe Rustic Vegetable Soup Ingredients 1 onion3 carrots3 celery stalks2 leeks4 tablespoons extra virgin olive oil600 ml homemade vegetalepane broth, fresh thyme and basil or a dry spoon3 tomatoes75 g parmesan cheese, pepper Preparation Peel the onion, carrots and celery and cut into cubes. Remove the leeks from the outer leaves, wash them and slice them. In a large saucepan, heat 2 tablespoons of oil over medium heat, add the vegetables and brown them for 10 minutes, stirring frequently. Chop a tablespoon of the herbs. Add half of the herbs to the vegetables, the broth, cover the saucepan and bring to a boil. Lower the heat and simmer the vegetables for 15 minutes until they become tender. In a large pan, heat the remaining oil over medium heat, cut the bread into 1 cm slices, then into cubes, add them to the pan and sauté for 10 minutes, stirring until they become golden and crispy. Then transfer them to a plate covered with absorbent paper and set aside. Cut the tomatoes into cubes, transfer them to a salted and peppered bowl. Grate the parmesan cheese. Just before serving, pour the remaining herbs into the soup, season with salt and pepper. Spread the soup over the plates, sprinkle it with croutons and place the tomatoes on top. Sprinkle with parmesan cheese and serve. |
