Italian-style Vegetable Soup

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Ingredients:
8 cups chicken broth
1/3 cup olive oil
1/4 cup parsley, Chopped
4 cloves garlic
1/4 lb pancetta or 1/4 lb unsmoked bacon
3 cups cabbage, Shredded
1 medium onions, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1 potatoes, peeled, chopped
2 zucchini, finely chopped
1 large tomatoes, chopped
1/4 lb mushrooms, finely chopped
1/4 lb string beans, finely chopped
4 pieces prosciutto rind
salt
pepper
1/2 cup parmesan cheese, Grated

Directions:
Heat oil in a large saucepan.
Add parsley and garlic.
Saute over medium heat.
Before garlic changes colour, 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 sprinkled over top.
VARIATION:
Toast about 20 thick slices of Italian bread.
Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese.
Ladle soup into bowls.
Serve with additional Parmesan cheese.

Servings: 8

Time preparation: 15 min.

Time total: 75 min.

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4.8 (1304 votes)

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