Zuppa di Cozze

Zuppa di Cozze is a light and flavorful vegetarian version of the classic Italian mussel soup, infused with aromatic herbs and fresh vegetables. This dish captures the essence of the sea while being completely plant-based, making it a delightful treat for seafood lovers and vegetarians alike.

Ingredients

• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Shallots - 1 medium, finely chopped
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Cherry tomatoes - 200 grams, halved
• Vegetable broth - 500 milliliters
• Seaweed (dried) - 10 grams, soaked in water
• Fresh basil - 5 grams, chopped
• Fresh parsley - 5 grams, chopped
• Red pepper flakes - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon - 1, cut into wedges for serving

Steps

1. Heat olive oil in a large pot over medium heat.
2. Add minced garlic and chopped shallots, sautéing until translucent, about 2-3 minutes.
3. Stir in the diced carrot and celery, cooking for another 5 minutes until softened.
4. Add the halved cherry tomatoes and cook for an additional 3-4 minutes until they begin to break down.
5. Pour in the vegetable broth and bring to a simmer.
6. Add the soaked seaweed, red pepper flakes, salt, and black pepper. Let the soup simmer for 10 minutes to allow the flavors to meld.
7. Stir in the chopped basil and parsley just before serving.
8. Serve hot with lemon wedges on the side for squeezing over the soup.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 27 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and herbs.
• High in fiber, which supports digestive health.

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