Cozy Tons of Vegetable Soup
Cozy Tons of Vegetable Soup recipe
Yield
8 servingsPrep
20 minCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
chicken broth
|
|
| ⅓ | cup |
olive oil
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 4 | cloves |
garlic cloves
|
|
| ¼ | pound |
pancetta
or unsmoked bacon |
*
|
| 3 | cups |
cabbage
shredded |
|
| 1 | large |
onions
finely chopped |
|
| 2 | large |
carrots
finely chopped |
|
| 1 |
celery stalks
finely |
*
|
|
| 1 | large |
potatoes
, |
|
| 2 | medium |
zucchini
finely |
|
| 1 | large |
tomatoes
chopped |
|
| ¼ | pound |
mushrooms
finely |
|
| ¼ | pound |
green beans
finely chopped |
|
| 4 |
prosciutto
|
*
|
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
||
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
chicken broth
|
|
| 79 | ml |
olive oil
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 4 | cloves |
garlic cloves
|
|
| 113.4 | g |
pancetta
or unsmoked bacon |
*
|
| 7.1E+2 | ml |
cabbage
shredded |
|
| 1 | each |
onions
finely chopped |
|
| 2 | each |
carrots
finely chopped |
|
| 1 | each |
celery stalks
finely |
*
|
| 1 | each |
potatoes
, |
|
| 2 | each |
zucchini
finely |
|
| 1 | each |
tomatoes
chopped |
|
| 113.4 | g |
mushrooms
finely |
|
| 113.4 | g |
green beans
finely chopped |
|
| 4 | each |
prosciutto
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Prepare chicken broth.
Heat oil in a large saucepan.
Add parsley and garlic. Sauté over medium heat.
Before garlic changes colour, add pancetta. Sauté until lightly browned.
Stir in cabbage. Cover and cook 1 to 2 minutes.
Add remaining vegetables to saucepan.
Cover and cook about 5 minutes.
Add broth and water, if using, and prosciutto rind or ham shank.
Cover and reduce heat. Simmer 40 to 50 minutes.
Remove half the vegetables with a slotted spoon.
Place in a blender or food processor and process until smooth.
Return to saucepan.
Season with salt and pepper.
Serve hot with parmesan cheese sprinkled over top.
Makes 8 to 10 servings.
VARIATION: Toast about 20 thick slices of Italian bread.
Place 2 slices in each soup bowl and sprinkle generously with parmesan cheese.
Ladle soup into bowls.
Serve with additional Parmesan cheese.
