Ingredients
Vegetables and Aromatics
Method
Preparation
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In a large pot, combine the chopped onion, diced carrot, minced garlic, black pepper with peas, bay leaves, and rosemary. Fill the pot with water and cover it. Cook over medium heat for 40 minutes.
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In a separate pan, heat olive oil and butter over medium heat. Add the chopped celery and sauté for about 3-5 minutes.
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Stir in the chopped bell peppers and tomato paste. Season this mixture with salt, black pepper, red paprika, and oregano. Mix everything well.
Cooking
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Strain the vegetable broth and pour it into the pot with the cooked vegetables. Cover the pot again and bring it to a boil.
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Once boiling, add the sliced mushrooms and let it cook for 7 minutes.
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Next, mix in the chopped Napa cabbage and cook for an additional 5 minutes.
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Finally, add the spinach and stir until it’s wilted.
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Serve hot, garnished with grated Parmesan cheese.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove. Consider adding a splash of white wine for a richer flavor. For a vegan version, use plant-based butter and cheese. Blend a portion for added texture if desired.