Zuppa di Mumma
 
This soup tastes best the day after cooking
Ingredients
  • 2 Tbsp olive oil
  • 2 onions, diced
  • 2 large celery stalks, sliced
  • 2 large carrots, sliced
  • 4 garlic cloves, minced
  • 1 Tbsp fresh rosemary, chopped
  • 1 tsp sea salt
  • 1 tsp pepper
  • ½ lemon juice
  • 2 Tbsp good quality red wine vinegar
  • 2 large zucchini, thinly sliced
  • 1 can diced tomatoes
  • 2 cups cooked (or canned beans)
  • 4 cups vegetable stock
Instructions
  1. Heat the olive oil in a large pot over low to medium heat. Add the onions, celery, carrots, garlic and rosemary and cook, stirring occassionally 10 minutes.
  2. Add the lemon, vinegar, zucchini, salt and pepper and cook another 10 minutes.
  3. Add the toatoes, beans and stock. Bring to a simmer and cook 20 - 25 minutes.
  4. Allow to cool slightly before serving.
Recipe by to her core at https://tohercore.com/zuppa-di-mumma/