Vegetable Soup (Zuppa Di Verdure)
| Yield: | 6 Servings |
| Categories: | Italian, Vegetables, Soups |
| 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 |
Advertisement