Milanese Vegetable Soup
Yield
4 servingsPrep
5 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth
|
|
| ½ | each |
eggplant
|
*
|
| 1 | stick |
celery
|
*
|
| 2 | slices |
bacon
|
|
| 1 | each |
swiss chard
|
*
|
| ½ | each |
zucchini
|
|
| 1 | each |
carrots
|
|
| 1 | each |
onions
|
|
| 10 | each |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth
|
|
| 0.5 | each |
eggplant
|
*
|
| 113 | g |
celery
|
*
|
| 2 | slices |
bacon
|
|
| 1 | each |
swiss chard
|
*
|
| 0.5 | each |
zucchini
|
|
| 1 | each |
carrots
|
|
| 1 | each |
onions
|
|
| 1E+1 | each |
basil
|
*
|
Directions
Bring stock to a boil, cut vegetables (not basil) and the bacon into small cubes.
Add vegetables to the stock and simmer gently for 15 minutes.
Add bacon cubes to the soup for the last 8 minutes of cooking time.
Check the seasoning and add salt and pepper to taste.
Cut basil leaves into thin strips and add these to soup just before serving.
