Italian 35 min

Passata di Verdure con Crostini

Name: Passata di Verdure con Crostini
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 zucchini, roughly chopped; 2 medium carrots, roughly chopped; 2 stalks celery, roughly chopped; 1 white onion, diced; 3 cloves garlic, smashed; 2 tablespoons extra virgin olive oil; 4 cups vegetable broth; ½ cup fresh basil leaves; 2 tablespoons Parmigiano Reggiano, grated; 4 thick slices sourdough or ciabatta; Salt and black pepper to taste; Extra olive oil for the crostini

vegetarianveganhealthycomfort-food

Ingredientsfor 2

240

Cal

Protein

32g

Carbs

10g

Fat

12 zucchini, roughly chopped
22 medium carrots, roughly chopped
32 stalks celery, roughly chopped
41 white onion, diced
53 cloves garlic, smashed
62 tablespoons extra virgin olive oil
74 cups vegetable broth
8½ cup fresh basil leaves
92 tablespoons Parmigiano Reggiano, grated
104 thick slices sourdough or ciabatta
11Salt and black pepper to taste
12Extra olive oil for the crostini

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Instructions

1
Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic, carrots, and celery and cook 5 more minutes until softened.
2
Add zucchini and broth. Bring to a boil and simmer 20 minutes until all vegetables are completely tender.
3
Blend the soup until completely smooth. Stir in basil leaves (they add a fresh, bright note when blended in hot). Season generously with salt and pepper.
4
For crostini: brush bread slices with olive oil and toast at 400°F for 8 minutes until golden and crunchy. Serve the passata with Parmigiano stirred in and crostini floating on top or alongside.