This tasty soup is made only with green vegetables which gives it a wonderfully fresh flavor. This soup seems to be perfect as a spring or summer starter when one has a multitude of fresh vegetables to choose from. The vegetables I used for the soup in the photos include zucchini, green beans, spinach, fava beans and sugar snap peas. You can stir a little pesto flavored olive oil into the soup for added flavor.

Serves 6
by Deborah Mele

1/4 Cup Olive Oil

1 Cup Chopped Onions

1 Cup Chopped Celery

1 Teaspoon Chopped Rosemary

2 oz. Prosciutto or pancetta, Cut Into Small Dice

3 Pounds of Green Vegetables of Choice- Green Beans, Peas, Spinach, Zucchini, Asparagus etc. Washed Dried And Cut Into Small Pieces

3 Tablespoons Chopped Fresh Parsley

2 Quarts Vegetable Broth or Water

Salt & Pepper

To Serve:

Grilled Garlic Bread

Grated Parmesan Cheese

Heat the oil over medium heat and add the onions and celery. Cook until translucent. Add the prosciutto or pancetta and cook until the mixture begins to take on color. Add the rest of the vegetables and herbs, and cook for a few minutes, stirring frequently. Add the broth or water and bring to a boil. Reduce heat and simmer until the soup has thickened and the vegetables are tender, about 40 minutes. Serve soup ladled on top of a slice of garlic bread into each soup bowl.

Note: This soup is very pretty served with fried zucchini flowers to garnish.