Vegetable Soup (Zuppa Di Verdure)
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | large |
onions
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 |
|
| ¾ | pound |
tomatoes
peeled, seeded and coarsely chopped |
|
| 1 | quart |
beef stock
|
*
|
| 1 | cup |
green peas
|
|
| ⅓ | cup |
parsley leaves
fresh and minced |
|
| 2 | Cloves |
garlic
minced |
*
|
| 6-8 | slices |
bread
italian, toasted |
|
| 1 | x |
Parmesan cheese
freshly grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil, extra-virgin
|
|
| 1 | large |
onions
coarsely |
|
| 2 | Stalks |
celery
trimmed and coarsely chopped |
*
|
| 2 | each |
carrots
peeled and coarsely chopped |
|
| 453.6 | g |
savoy cabbage
shredded |
* |
| 1 | x |
salt and black pepper
|
*
|
| 473 | ml |
lettuce
romaine or escarole, shredded |
|
| 453.6 | g |
potatoes
peeled and cubed |
|
| 340.2 | g |
tomatoes
peeled, seeded and coarsely chopped |
|
| 0.9 | l |
beef stock
|
*
|
| 237 | ml |
green peas
|
|
| 79 | ml |
parsley leaves
fresh and minced |
|
| 2 | Cloves |
garlic
minced |
*
|
|
bread
italian, toasted |
|
||
| 1 | x |
Parmesan cheese
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.
