Yield: 6 servings
|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|
|1 quart||Meat broth|
|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.