Ingredients Jump to Instructions ↓

  1. 1/4 c Extra-virgin olive oil

  2. 1 lg Onion, coarsely chopped

  3. 2 Stalks celery, trimmed and -coarsely chopped 2 Carrots, peeled and coarsely

  4. -chopped 1 lb Savoy cabbage, shredded

  5. Salt and pepper 2 c Shredded romaine or escarole

  6. -letuce 1 lb Potatoes (3 small), peeled

  7. -and cubed 3/4 lb Tomatoes (2 medium), peeled,

  8. -seeded, and Coarsely chopped 1 qt Meat broth

  9. 1 c Peas

  10. 1/3 c Minced frewh parsley

  11. 2 Cloves garlic, minced

  12. 6 To 8 slices Italian bread,

  13. 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

  14. 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.


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