PREMIUM
@lekting
Difficulty: Easy
6 Serves
0.0
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Cooking Time
45 min.
Serves
6
Difficulty
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About This Recipe
Italian soup with mushrooms and spinach is made according to a recipe that comes to us from the Veneto region. Delicious, hearty and at the same time quite light vegetarian zuppa, as Italians would say. A dish that will surely delight all gourmets and lovers of Italian cuisine. It is perfect for dinner or lunch on any day. For preparing this soup, you will need vegetable broth, mushrooms, spinach, onion, garlic, and olive oil. Serve the soup garnished with fresh basil leaves for added aroma. And definitely with Italian ciabatta. For extra heartiness, you can sprinkle grated Parmesan on the soup when serving - the taste of this first course will only benefit.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 11
Serves:
Vegetable broth - 1.2 l
Fresh frozen forest mushrooms - 500 g
Spinach - 500 g
Large onion - 2 pcs.
Garlic - 4 clove
Parsley large bunch - 1 pcs.
White dry wine - 100 ml
Extra virgin olive oil - to taste
Salt - to taste
Freshly ground black pepper - to taste
Ciabatta - to taste
Nutrition Facts
Serves:
🥓
Fat
113г
🍚
Carbohydrates
146г
🥩
Protein
51г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Thaw the mushrooms in advance. Cut the legs into circles, the caps into slices.
Step 2
Cut large spinach leaves into strips, leave small ones as is. Finely chop the parsley. Chop the onion and garlic.
Step 3
Heat the oil in a thick-bottomed pan, add the onion and fry for 5 minutes. Add mushrooms and garlic, fry for 3 minutes.
Step 4
Pour in the wine and let it evaporate by 3/4. Pour in broth or water, bring to a boil, add salt. Add spinach and 2/3 parsley, simmer over low heat for 5 minutes.
Step 5
Add the remaining parsley, add a little olive oil, pepper, turn off the heat and cover the pan with a lid. Let the soup sit for 5 minutes and serve with ciabatta.
Enjoy your meal!
Follow the instructions step by step