Vegetable Soup with Melanzani and Zucchini

For the vegetable soup, wash the melanzani and zucchini, cut them into small pieces, put them in a colander and salt them. Leave to infuse for about 10 minutes. In the meantime, peel, halve and slice the onions.

Peel and finely chop the garlic. Wash the peppers, carrots and greens and cut into slices or pieces. Pat the melanzani and zucchini dry with paper towels.

Heat the butter in a large saucepan and sauté the chopped vegetables. In the meantime, finely chop the carrot greens and celery and rinse the peas and chickpeas well in a sieve.

Add the leaf spinach to the sautéed vegetables, pour in the soup and bring to a boil, then turn down the heat. Add the herbs, spices, peas and chickpeas and simmer on low heat for about 20 minutes until the vegetables are cooked but still have bite.

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