Vegetable soup (zuppa di verdure)

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.

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