RomanItalian
Warm Summer Vegetable Soup
A warm summer vegetable soup made with stale bread, potatoes, arugula, tomatoes, and bell pepper, finished with crunchy fried bread and bottarga or pecorino.
- Difficulty
- medium
Ingredients
15 items- Stale Breadstale bread, sliced
- 2 pcsPotatoesmedium potatoes, peeled and diced
- Arugulaa handful of fresh arugula
- Yellow and Red Tomatoesyellow and red cherry tomatoes
- 1 pcsBell Pepperbell pepper, cut into rounds
- Garlic2-3 cloves, left in skin
- Olive Oilextra virgin olive oil, for frying and sautéing
- Oreganodried oregano, to taste
- Sweet Paprikasweet paprika, to taste
- Chili Pepper(optional) — fresh chili pepper, to taste
- Saltsalt, to taste
- Onionone onion, thinly sliced
- Zucchini2 zucchini, diced
- Bottarga(optional) — optional: grated bottarga (or substitute with pecorino)
- Pecorino Romano(optional) — optional: grated pecorino cheese (substitute for bottarga)
Method
- Slice the stale bread and fry it in olive oil with garlic cloves until golden and crispy.
- Season the fried bread with oregano and sweet paprika; set aside.
- Peel and dice the potatoes.
- In the same pan, add a bit more oil and sauté the diced potatoes with the bell pepper cut into rounds and the onion.
- Add water to cover and cook until the potatoes begin to soften and break down.
- Add the yellow and red cherry tomatoes, whole or halved, along with a chili pepper and salt.
- Add the diced zucchini and cook for about 10 more minutes, until the soup has a nice consistency.
- Serve the soup in bowls, top with the crunchy fried bread, fresh arugula, and a grating of bottarga or pecorino.