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  • Writer's pictureIsabella Akshay

Passato di Verdure (Cream of Vegetable Soup)

When I was little, I absolutely hated Minestrone. I was never a fussy eater but I gagged at the sight of the chunky soup.

Somehow though, I loved this passato di verdure, basically a creamed or pureed version of the much hated minestrone. There is no one version of passato di verdure, but this is my own version, with loads of spices and chickpeas instead of beans.


  • 2 tbsp extra virgin olive oil

  • 1 large onion finely chopped

  • 2 cloves garlic minced

  • 1 large carrot diced

  • 1 stalk celery diced

  • 2 small zucchini diced

  • 1 cup dried chickpeas soaked overnight

  • A pinch of dried oregano

  • A pinch of dried thyme

  • A pinch of fennel seeds

  • A pinch of red chilli flakes

  • 400g chopped canned tomatoes (I use @muttipomodorouk passata)

  • A bunch of chopped fresh parsley

  • Crumbled feta or ricotta for garnish (optional)

  • 2 litres of vegetable stock

  • Salt to taste


Heat the oil in a large pot and add onion and garlic. Sauté till golden brown.

Add carrot, celery and chickpeas, a ladle of stock to deglaze and let it evaporate. Season with all the dried herbs and spices, add the zucchini, tomato and remaining stock and bring to a boil.

Check the salt and add if needed, lower the heat and simmer for 30 minutes or until the chickpeas are cooked through.

Using an immersion blender, purée to a creamy consistency. Top with parsley and feta or ricotta (if using) and serve immediately.

Word of the Day


(Vegetables, pronounced ver·dù·ra)

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