I made this Italian garden soup just before I went on holiday to Rome with the hope of tricking myself that we’ve reached spring. That illusion has been well and truly decimated after returning to the UK in the midst of Storm Eunice. The wind speed reached 130mph in the Isle of Wight this week, trees were blowing over and some of the Millennium Dome blew away. So perfect soup weather, even a ‘Zuppa dell’Orto’ as it’s called in Italian (or even maybe for ‘Zuppa Inglese’ as I was surprised to learn means trifle in Italian). Even with the torrential rain, my crazy cat Gino was so desperate to go out after not being able to whilst we were away for 5 days that he was sitting in our garden using the plastic chair as a makeshift umbrella. I can’t say he’s inspiring me much to leave the house after he keeps coming back in the house soggy and bedraggled. This soup can be made up from leftover vegetables in your fridge so if you’re lucky you won’t have to leave the house either.
- olive oil
- 1 onion
- 6 cherry tomatoes
- 2 bulbs fennel
- 120g spinach
- 2 tins broad beans
- 2 potatoes
- 1 litre vegetable stock
- salt and pepper
- 30g parmesan/pecorino
1.) Peel the onion and finely chop. Heat some oil in a casserole dish and cook the onion until soft.
2.) In the meantime, chop the tomatoes in half, slice the fennel, peel and cube the potatoes and make up the stock.
3.) Add the tomatoes, fennel, spinach, tins of beans, potatoes and stock to the casserole dish.
4.) Simmer for 25 minutes until the potatoes are soft.
5.) Grate some cheese and add to the soup, season with salt and pepper before serving.