Giulia Scarpaleggia, Food Writer

Giulia Scarpaleggia

Food Writer, Cookbook Author, Food Photographer

Italian cooking is the art of turning simple ingredients into culinary masterpieces.

Giulia describes her food as seasonal, inspired by regional cuisines and vegetable-forward. To which we say: yes, yes, yes. Take a Tuscan journey with her and discover the secrets of a soup that’s equally at home in the humblest kitchen or gourmet restaurant.

Ingredients (serves 6)

  • 300g fresh or frozen peas, (125g shelled)
  • 3 medium zucchini
  • 175g green beans
  • 2 medium carrots
  • ¼ Savoy cabbage
  • 100g spinach
  • 2 medium potatoes
  • 1 leek
  • ½ red onion
  • 1 - 15oz can cannellini beans
  • Extra virgin olive oil
  • Salt & pepper to taste


  1. Shell the peas and collect them in a bowl.
  2. Chop the spinach and reserve it with the peas.
  3. Rinse zucchini, green beans, potatoes and carrots and cut them into equal cubes.
  4. Slice leeks, onion and Savoy cabbage and add them to the vegetables.
  5. Cover the bottom of a pot with extra virgin olive oil (2T), add a sliced wedge of
    onion and 1 teaspoon of salt and cook until golden. Pour in the rest of the vegetables (except for the peas and spinach) and cover with water (4–5 cups) and 3T olive oil.
  6. Cook on low flame for about 30 minutes, until all the vegetables are soft. If it is too dry add more water.
  7. Purée half of the cannellini beans and add to the soup, along with the rest of the whole beans. Add the peas and spinach and cook for about 5 more minutes.
  8. Season to taste with salt and pepper and scoop into the bowl. Drizzle with fresh extra virgin olive oil and serve. Grate fresh Parmesan over each serving.