Zuppa di verdure estive miste con gremolata

Ingredients for 4 servings:

• 800 g vegetables (mixed summer vegetables: zucchini, peppers, young carrots, cauliflower or broccoli, broad beans)
• 200 g tomatoes
• 1 onion(s)
• 2 rosemary sprigs
• 2 sprigs of sage
• 4 sprigs of thyme
• 4 sprigs of oregano
• 2 tbsp olive oil
• ½ tsp chili flakes
• 1 liter vegetable broth, instant
• some salt and pepper, black, from the mill
• ½ lemon(s), untreated
• 1 bunch of flat-leaf parsley
• 2 garlic cloves, young

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

mixed summer vegetable soup with gremolata

Clean, peel, and wash the vegetables. Dice the zucchini, peppers, and carrots. Divide the cauliflower or broccoli into florets and peel the stalks, then dice them. Shell the broad beans and peas. Cook the broad beans in lightly salted water for about 5 minutes. Drain in a sieve, rinse in cold water, and press the seeds out of the light skins. Peel and finely dice the tomatoes, removing the stalks. Peel and finely dice the onion. Rinse the herbs, shake dry, and finely chop the needles and leaves. Heat the olive oil in a large pot and sauté the diced onion with the herbs for about 2 to 3 minutes. Then add the diced vegetables, beans, and peas and sauté briefly. Sprinkle in the chili flakes and pour in the vegetable stock. Bring the soup to a boil and simmer over medium heat for 12 to 15 minutes, until the vegetables are tender. To make the gremolata, zest half a lemon. Rinse the parsley, shake it dry, and pluck the leaves from the stalks. Peel the garlic cloves. Finely chop everything. Stir the diced tomatoes into the soup and heat through. Season the soup with a little salt and a few grinds of freshly ground black pepper. Ladle into soup bowls and serve sprinkled with 1 teaspoon of gremolata. Serve with fresh ciabatta and freshly grated or shaved cheeses such as Montello, Parmesan, Grana Padano, or Pecorino.