Summary

Ingredients

For the soup:

• 800 g veetables (mixed summer veetables: zucchini, bell pepper, youn carrots, cauliflower or broccoli, broad beans)
• 200 g tomato (s)
• 1 onion (s)
• 2 sprig rosemary
• 2 sprigs sage
• 4 sprig (s) thyme
• 4 sprigs oregano
• 2 tablespoon olive oil
• 0.5 teaspoon ½ chilli flakes
• 1 liter vegetable stock, instant
• some salt and pepper, black, from the mill

For the gremolata:

• 0.5 ½ lemon (s), untreated
• 1 bunch parsley, smooth
• 2 clove (s) garlic, young

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Instructions

1. Clean or peel and wash the vegetables. Dice the zucchini, bell pepper and carrots. Divide the cauliflower or broccoli into florets and peel the stem, then dice. Peel out the broad beans and peas.
2. Boil the broad beans in lightly salted water for about 5 minutes. Then pour into a sieve, rinse in cold water and press the kernels out of the light-colored skins.
3. Peel and dice the tomatoes, removing the stalks. Peel and dice the onion. Rinse off the herbs, shake dry and finely cut the needles and leaves.
4. Heat the olive oil in a large saucepan and sauté the onion cubes along with the herbs for about 2 to 3 minutes. Then add the diced vegetables, beans and peas and sauté briefly. Scatter the chilli flakes and pour on the vegetable stock. Bring the soup to a boil and cook over medium heat for about 12 to 15 minutes until the vegetables are firm to the bite.
5. For the gremolata, peel the zest off of half a lemon. Rinse the parsley, shake dry and pluck the leaves from the stems. Peel off the garlic cloves. Chop everything finely.
6. Stir the tomato cubes into the soup and heat them up. Season the soup with a little salt and a few turns of black pepper from the mill.
7. Distribute on soup plates and serve sprinkled with 1 teaspoon of gremolata. Fresh ciabatta and freshly grated or grated cheeses such as B. Montello, Parmesan, Grana Padano or Pecorino.