Zuppa di Verze e Patate Recipe: An Easy Italian Cabbage Soup

Zuppa di verze e patate is a light vegetable soup featuring cabbage and potatoes. Other typical ingredients include carrots, squash, and sometimes pasta. However, variations of the soup include different ingredients. Our soup recipe includes cabbage, potatoes, leek, squash, carrots, onions, and celery but does not contain pasta.

It is one of the most popular Italian soups, and it originates from Veneto. Usually, people serve zuppa di verze e patate with croutons and grated Parmesan. In many ways, this soup is similar to the Polish soup kapusniak, which also features cabbage and potatoes.

Although recipes for the soup vary, it is an easy soup to make. It is also delicious and budget-friendly. Here is an easy zuppa di verze e patate recipe for you to try.

Useful Information

Preparation time:	20 minutes
Cooking time:	50 minutes
Servings:	8
Vegetarian:	Yes (check Parmesan if using- see tips)
Vegan:	Yes (omit Parmesan garnish)
Gluten-free:	Omit optional pasta
Dairy-free:	Yes

Ingredients for Zuppa di Verze e Patate Recipe

• 1 small savoy cabbage, sliced
• 2 large white potatoes, peeled and diced
• ½ squash, peeled and diced
• 1 white onion
• 2 carrots
• 1 thinly sliced leek
• 2 sticks of celery
• 3 garlic cloves
• 2 litres of vegetable stock
• 4 tbsp olive oil
• Salt and black pepper to taste
• Croutons and Parmesan to garnish (optional)

How to Make Zuppa di Verze e Patate Recipe

1. Prepare all your vegetables before beginning the cooking process.
2. Add the olive oil to a large pan over medium heat on the hob.
3. Put the onions into the pan and sweat for a few minutes until the onions soften.
4. Add the carrots, squash, and celery to the pan and cook for another five minutes.
5. Next, add the sliced leeks and garlic, and continue to cook the vegetables for a further five minutes, stirring occasionally to ensure even cooking.
6. Then, add the diced potatoes to the pan and cover with the stock before cooking for 15 minutes.
7. Add the sliced cabbage to the other ingredients and season with salt and black pepper to taste.
8. Cook the ingredients for another 15 minutes, stirring occasionally.
9. Serve the soup in bowls and top with croutons and grated Parmesan cheese.

Additional Tips

• If you are vegan, omit the Parmesan cheese. It is important to check the Parmesan if you are vegetarian, as not all Parmesan is suitable for those on plant-based diets.
• Cabbage and potatoes are the two main ingredients of any zuppa di verze e patate recipe. You can omit, increase, or decrease any other vegetables to suit your tastes or availability.
• To reduce the fat and calories in the soup, use a spray oil instead of olive oil and leave off the crouton and Parmesan garnishes.
• If you are not a vegetarian, you can use chicken stock if you prefer.
• Many people add pasta to the soup for texture and substance. Opt for a smaller pasta variety, such as orzo or fregola.