June 5, 2014 by Johanna Burani
My husband, Sergio, and I have always travelled a lot, many times to far distant places for several weeks at a time. Decades ago, I developed the habit of making a big pot of vegetable soup as soon as the suitcases were unpacked and I did some local food shopping. The recipe varies with the time of year, of course, because I only put fresh, organic produce in the pot. Below is what I just made in our New Jersey home, after returning from a one-month fabulous stay (thanks to our adorable one-year-old grandson, Elia, and his parents) in our Friuli home.
- 4 carrots
- 4 stalks celery
- 2 zucchini
- 2 leeks
- 1 cup broccoli florets (3 oz/85 g)
- small sweet potato
- 1 small bay leaf
- 2-3 sprigs fresh parsley, coarsely chopped
- ½ cup (2 oz/57 g) cubes “crosta” (see Note below)
- 4 quarts water
- ½ tablespoon sea salt
- Wash the produce. Slice, chop, or dice the vegetables however you like. Place them in a large soup pot, along with the herbs and the crosta. Add the water, cover. Bring to a boil then simmer for 40 minutes.
- Add the salt in the last 5 minutes.
- Serve with small pasta (elbows, tubettini, orzo) or barley if desired.