Vegetable Soup (Zuppa Di Verdure)

60 minutes Prep: 15 minutes Cook: 45 minutes

251 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/4	cup	olive oil, extra-virgin
1	large	onion	coarsely
2	Stalks	celery	trimmed and coarsely chopped
2	each	carrots	peeled and coarsely chopped
1	pound	savoy cabbage	shredded
1	x	salt and black pepper
2	cups	lettuce	romaine or escarole, shredded
1	pound	potatoes	peeled and cubed
3/4	pound	tomatoes	peeled, seeded and coarsely chopped
1	quart	meat broth
1	cup	green peas
1/3	cup	parsley leaves	fresh and minced
2	Cloves	garlic	minced
6-8	slices	bread	italian, toasted
1	x	parmesan, parmigiano-reggiano cheese, grated	freshly grated

Directions

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.

Notes: This hearty vegetable soup will benefit from sitting.

Do not cut the vegetables too small since the finished soup should have a chunky look.

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Nutrition Facts

Serving Size 228g

Amount per Serving

Calories 251 36% of calories from fat

	% Daily Value*
Total Fat 10.0g	16%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 237mg	10%
Total Carbohydrate 36.0g	12%
Dietary Fiber 4.0g	18%
Sugars 6.0g
Protein 5.0g	10%

Vitamin A	89%		Vitamin C	36%
Calcium	7%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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