Vegetable Zuppa

with Olio Santo

• • • Makes 4 servings (about 6 cups) • • •

Despite the fact that you see a written recipe before you, I rarely make this soup the same way twice. It all depends on what’s in season, what’s in my pantry, and what mood I’m in. One thing that never changes, though, is the way I cook the vegetables—low and slow. Cook them gently until they are meltingly tender and have given up all their flavors to the soup. You can serve this soup several ways: as is, with cooked farro stirred in, or pureed and topped with croutons (see Cook’s Note).

3 tablespoons extra-virgin olive oil

3 small or 1 medium-large carrot, diced, about ¾ cup (113 g)

1 cup (113 g) diced red spring onion or regular red onion

1 large celery stalk, leaves included, diced, about ¾ cup (100 g)

1 large clove garlic, minced

2 tablespoons minced fresh flat-leaf parsley, or 1 tablespoon dried parsley

2 medium zucchini, diced, about 1½ cups (227 g)

8 ounces (227 g) green beans, cut into 1-inch pieces

1 yellow potato, such as Yukon Gold, peeled and diced, about 1 cup (170 to 227 g)

½ teaspoon fine sea salt, or to taste

Freshly ground black pepper (optional)

1 quart Homemade Meat Broth (page 126), or best-quality commercial vegetable or chicken broth

2-inch piece of Parmigiano-Reggiano rind (optional)

1 cup (227 g) Passata di Pomodoro (page 117), or best-quality commercial tomato puree (optional)

1¼ cups (170 g) cooked farro (optional; see Cook’s Note)

1 tablespoon chopped fresh basil

4 to 8 tablespoons Olio Santo (page 150)

Freshly grated Parmigiano-Reggiano, for serving

1 • In a large Dutch oven or heavy-bottomed pot, heat the olive oil, carrots, onion, celery, garlic, and parsley over medium-low heat. Cook, stirring often, until the vegetables turn shiny and begin to soften, 8 to 10 minutes. Take care not to let them brown.

2 • Add the zucchini, green beans, and potato, and season with the salt and a few grindings of pepper, if desired. Stir to combine. Reduce the heat to low and cover the pot. Let the vegetables cook slowly until they are tender, about 20 minutes. Check and stir them every few minutes to prevent them from sticking to the bottom of the pot.

3 • Stir in the broth and toss in the Parmigiano rind. Add the passata, if using. Raise the heat to medium-high and bring the soup to a boil. Reduce the heat to medium-low and cook, partially covered, until the vegetables are soft enough to mash with a wooden spoon, 45 to 60 minutes. Stir in the cooked farro, if using, and cook until heated through, 10 to 20 minutes longer. Otherwise, remove from the heat and stir in the basil.

4 • Ladle the soup into bowls and drizzle 1 to 2 tablespoons Olio Santo over each serving. Serve with grated Parmigiano on the side.

Cook’s Note • To cook the farro, rinse ½ cup (85 g) farro under cold water and put it in a saucepan with water to cover by 2 inches. Add a generous pinch of salt. Bring to a boil over medium-high heat and boil until the farro is tender but still slightly chewy, 15 to 20 minutes. Drain and add to the soup as directed.

Cook’s Note • To serve the soup as a puree, use an immersion blender to puree the soup right in the pot, adding a splash of broth or water if necessary to thin it. Ladle into bowls and garnish with a drizzle of Olio Santo and a handful of croutons.