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lucchese vegetable soup

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, E
MineralsZinc, Copper, Natrium, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 grams Fresh spring vegetables; such as carrots,

  2. ; peas, broad beans,

  3. ; spinach, asparagus

  4. ; spears and spring

  5. ; greens (1lb)

  6. 4 tablespoons Extra-virgin olive oil

  7. 3 Onions; sliced finely

  8. 1 Italian sausage; skinned and ; crumbled, or 175g

  9. ; (6oz) minced pork

  10. 125 grams Minced veal; (4oz)

  11. 900 millilitres Vegetable stock or water; (1 1/2 pints)

  12. 1 Garlic clove;

  13. Salt and pepper

  14. 6 Thick slices coarse bread; such as ciabatta,

  15. ; lightly toasted

  16. Freshly grated parmesan cheese; to serve

Instructions Jump to Ingredients ↑

  1. Prepare all the vegetables, cutting them into pieces of roughly the same size, if necessary.

  2. Heat the oil in a large saucepan and fry the onions for about 5 minutes or until soft, then add the crumbled sausage or pork and continue to cook for a further 5 minutes. Add the minced veal and cook for 10 minutes or until well browned and cooked through.

  3. Add all the vegetables to the pan and season with salt and pepper. Stir carefully and add the stock and water. Cover and simmer for about 30 minutes.

  4. Peel the garlic clove, if using, and rub all over the bread. Arrange the bread slices in the bottom of a large, wide, warmed serving bowl or in individual soup bowls, and pour the soup over it. Serve with plenty of freshly grated parmesan.

  5. Converted by MC_Buster.

  6. Converted by MM_Buster v2.0l.

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