Vegetable soup (zuppa di verdure) Recipe

Home -> [Italian, Soups & Stews, Vegetables, Western European] -> [Vegetable soup (zuppa di verdure) Recipe]

Vegetable soup (zuppa di verdure)

Artist:

Categories:

Italian, Soups & Stews, Vegetables, Western European

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

1/4	cup	Extra-virgin olive oil
1	large	Onion, coarsely chopped
2		Stalks celery, trimmed and
		-coarsely chopped
2		Carrots, peeled and coarsely
		-chopped
1	lbs	Savoy cabbage, shredded
		Salt and pepper
2	cup	Shredded romaine or escarole
		-letuce
1	lbs	Potatoes (3 small), peeled
		-and cubed
3/4	lbs	Tomatoes (2 medium), peeled
		-seeded, and
		Coarsely chopped
1	quart	Meat broth
1	cup	Peas
1/3	cup	Minced frewh parsley
2		Cloves garlic, minced
6		To 8 slices Italian bread
		-toasted
		Freshly grated Parmesan
		-cheese

Procedures:

1	Heat the olive oil and cook the onion, celery and carrots until the vegetables are softened.
2	Add the cabbage, salt and pepper and cook, stirring often, until the cabbage is wilted.
3	Add the lettuce, season, and cook for 3 minutes.
4	Add the broth and bring to a boil.
5	Reduce the heat, cover the pan, and simmer for 30 minutes.
6	Add the peas and cook for 5 minutes.
7	Mix the parsley and garlic together and stir into the pot.
8	Cook for 5 minutes.
9	Place a piece of toasted italian bread in each soup bowl.
10	Ladle on the hot soup and sprinkle with parmesan cheese.
11	Serve immediately.
12	Serves 6 to Notes: this hearty vegetable soup will benefit from sitting.
13	Do not cut the vegetables too small since the finished soup ahould have a chunky look.
14	[ "we called it macaroni"; nancy verde barr; knopf; isbn 0-394-55798-0 ]