*  Exported from  MasterCook  *
 
                     VEGETABLE SOUP (ZUPPA DI VERDURE)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
 
   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.
  
 
 
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