Italian-style Vegetable Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
8
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 onion, finely chopped
- 2 carrots, finely chopped
- 1 stalk celery, finely chopped
- 1 potato, peeled, chopped
- 2 zucchini, finely chopped
- 1 large tomatoes, chopped
- 1⁄4 lb mushroom, finely chopped
- 1⁄4 lb string bean, 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.
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