Pesce en brodo (PESH-ay en BRO-doe) is a classic Italian seafood soup, serving the fillet in a light broth with vegetables.
See our article on how to make pesce en brodo, a light and luscious—and
Tortellini en brodo is a pasta version.
But how about verdure en brodo (vehr-DOO-ray), vegetables in broth?
It’s a light soup dish for summer, perfect as a first course in beef, chicken, fish or vegetable broth, or as a main course with added protein like tofu—or a tweak with a few shrimp or scallops.
You can also add noodles: spaghetti or linguine, glass noodles (a.k.a. cellophane noodles) or rice noodles*.
If you’re not the type of cook who relishes making broth from start, it’s easy to make with purchased broth.
Then, simply stroll the produce aisle for the vegetables.
Go beyond the obvious contenders—button mushrooms, carrots, celery, green beans, peas. They’re fine but there’s much more. How about:
Don’t skimp on the veggies: Make your soup chock-full of them.
1. COOK the ingredients in the broth. Garnish as desired and serve.
*Both glass noodles and rice noodles are Chinese-style noodles, but they differ in their main ingredient. Rice noodles are made from rice flour and water, while glass noodles are made from mung bean flour and water. Glass noodles are also known as bean thread noodles, cellophane noodles or transparent noodles.
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