astray recipes: Vegetable soup (zuppa di verdure)

Categories: Soup/stew; Vegetable; Italian
Yield: 6 servings

Measure	Ingredient
¼ cup	Extra-virgin olive oil
1 large	Onion, coarsely chopped
2	Stalks celery, trimmed and coarsely chopped
2	Carrots, peeled and coarsely chopped
1 pounds	Savoy cabbage, shredded
	Salt and pepper
2 cups	Shredded romaine or escarole letuce
1 pounds	Potatoes (3 small), peeled and cubed
¾ pounds	Tomatoes (2 medium), peeled, seeded, and
	Coarsely chopped
1 quart	Meat broth
1 cup	Peas
⅓ cup	Minced frewh parsley
2	Cloves garlic, minced
6	To 8 slices Italian bread, toasted
	Freshly grated Parmesan cheese

Heat the olive oil and cook the onion, celery and carrots until the vegetables are softened. Add the cabbage, salt and pepper and cook, stirring often, until the cabbage is wilted. Add the lettuce, season, and cook for 3 minutes. Add the broth and bring to a boil.

Reduce the heat, cover the pan, and simmer for 30 minutes. Add the peas and cook for 5 minutes. Mix the parsley and garlic together and stir into the pot. Cook for 5 minutes.

Place a piece of toasted Italian bread in each soup bowl. Ladle on the hot soup and sprinkle with Parmesan cheese. Serve immediately.

Serves 6 to 8.

NOTES: This hearty vegetable soup will benefit from sitting. Do not cut the vegetables too small since the finished soup ahould have a chunky look.

[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

vegetable soup (zuppa di verdure)