| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Italian |
Soups/stews, Vegetables, Italian |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
lg |
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
A Message from our Provider:
“Your pain touches God’s heart”