Wash the broccoli and cut it into small pieces. Peel the potato and dice it into small cubes. In a saucepan, heat the Mioorto Soffritto with a drizzle of extra virgin olive oil, then add the potatoes and broccoli and cook briefly, stirring to enhance the flavours.
Cover with hot vegetable stock, season with salt, and cook for 15–20 minutes. Meanwhile, prepare the croutons by toasting diced bread in a pan with olive oil, garlic, and rosemary until golden and crisp.
Blend the vegetables until smooth and creamy. Adjust the consistency with a little vegetable stock, then finish with Parmigiano Reggiano and a drizzle of extra virgin olive oil.
