Spring soup (zuppa primaverile)

04827 SPRING SOUP INGREDIENTS for 4 PEOPLE for nut, vegetable broth 200 g leeks (white part only), a stick of celery, 250 g of broccoli, 2 tablespoons of olive oil, parsley leaves 12, 50 g of spinach, 2 teaspoons grated nutmeg, 50 of Parmesan, salt and pepper.

Bring to a boil 1, 5 l of water and let dissolve the nut.

Keep aside.

Wash and cut leeks into rings.

Wash the celery rib: remove the outer stalks.

Take heart, remove the leaves and cut the stems into small washers.

Separated peaks of broccoli and wash them.

Put all the vegetables in a pan and cook in olive oil.

Add the parsley, the hot broth and season with salt and pepper.

Bring slowly to the boil and simmer for about 30 minutes at moderate flame.

Wash and dry the spinach well.

Add to vegetable soup nutmeg and spinach: finish cooking for about 2 minutes at moderate flame.

Spread the vegetables and broth in 4 zuppierine.

Sprinkle with Parmesan cheese and serve immediately.