I discovered this recipe by leaning over the shoulder of the angry, Italian mother that I lived with for some time in Alba, Piemonte. During my time there, I taught English to 3 different families, learning what I can about food and culture from the homes I lived in, all separate regions of Veneto, Linguiria, and of course, Piemonte.
Anyways, the first of the many Italian recipes I have up my sleeve, Vegetable Soup.
The great thing about this soup is that it is OKAY if you do not have all the ingredients, you can make due with what you have in your vegetable drawer. Fill your cutting board!
A simplistic approach to a delicious lunch.
What you’ll need:
- 2 zucchinis (chopped)
- 5-6 carrots (chopped)
- 1-2 potatoes (chopped)
- 1/4 red onion (chopped)
- 1/4 broccoli (chopped)
- 1/4 cauliflower (chopped)
- 4-5 cloves of garlic
- punch of sea-salt
- 2 tbsp olive oil
- handful of cheese (asiago, or parm) (grated)
- handful of roasted almonds