Vegetable Soup (zuppa Di Verdure)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats, Dairy	Italian	Italian, Soups/stews, Vegetables	6	Servings

INGREDIENTS

1/4	c	Extra-virgin olive oil
1		Onion, coarsely chopped
2		Stalks celery, trimmed and
		coarsely chopped
2		Carrots, peeled and coarsely
		chopped
1	lb	Savoy cabbage, shredded
		Salt and pepper
2	c	Shredded romaine or escarole
		letuce
1	lb	Potatoes, 3 small peeled
		and cubed
3/4	lb	Tomatoes, 2 medium peeled
		seeded and
		Coarsely chopped
1	qt	Meat broth
1	c	Peas
1/3	c	Minced frewh parsley
2		Cloves garlic, minced
6		To 8 slices Italian bread
		toasted
		Freshly grated Parmesan
		cheese

INSTRUCTIONS

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.  Serves 6 to 8.  NOTES:  This hearty
vegetable soup will benefit from sitting. Do not  cut the vegetables
too small since the finished soup ahould have a  chunky look.  [ "We
Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN  0-394-55798-0 ]
Posted by Fred Peters.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 698 Calories From Fat: 173 Total Fat: 19.7g Cholesterol: 49.9mg Sodium: 2029.1mg Potassium: 1079.1mg Carbohydrates: 92g Fiber: 11.2g Sugar: 9g Protein: 40.3g