Advertisement
Recipe: Vegetable Soup
Similar Categories: Vegetable, Soup
Vegetable Soup
8 cups Chicken Broth or 4 cups canned chicken broth and 4 cups water
1/3 cup olive oil
1/4 cup chopped parsley
4 garlic cloves, chopped
1/4 lb. pancetta, finely chopped
3 cups shredded cabbage
1 medium onion, finely chopped
2 carrots, finely chopped
1 celery stalk, finely chopped
1 potato, peeled, finely chopped
2 zucchini, finely chopped
1 large tomato, chopped
1/4 lb. mushrooms, finely chopped
1/4 lb. string beans, finely chopped
3 or 4 pieces prosciutto rind, or 1 smoked ham shank
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
Prepare Chicken Broth. Heat oil in a large saucepan. Add parsley and garlic.
Saute over medium heat. Before garlic changes color, add pancetta. Saute
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.
Makes 8 to 10 servings.
Variation
Toast about 20 thick slices Italian bread. Place 2 slices in each soup bowl
and sprinkle generously
with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan
cheese.
8 cups Chicken Broth or 4 cups canned chicken broth and 4 cups water
1/3 cup olive oil
1/4 cup chopped parsley
4 garlic cloves, chopped
1/4 lb. pancetta, finely chopped
3 cups shredded cabbage
1 medium onion, finely chopped
2 carrots, finely chopped
1 celery stalk, finely chopped
1 potato, peeled, finely chopped
2 zucchini, finely chopped
1 large tomato, chopped
1/4 lb. mushrooms, finely chopped
1/4 lb. string beans, finely chopped
3 or 4 pieces prosciutto rind, or 1 smoked ham shank
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
Prepare Chicken Broth. Heat oil in a large saucepan. Add parsley and garlic.
Saute over medium heat. Before garlic changes color, add pancetta. Saute
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.
Makes 8 to 10 servings.
Variation
Toast about 20 thick slices Italian bread. Place 2 slices in each soup bowl
and sprinkle generously
with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan
cheese.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Vegetable, Soup
| Chicken Broth | Lentil Soup |
