Recipe by charlie #5
Adapted from "Best of Gourmet 1994". We love this soup. Add whatever vegetables are in season. We've used kohlrabi, turnips, etc. Unsure yields/times. Good with crusty bread and butter.
- 1⁄4 lb lean bacon, chopped (optional)
- 1 lb ground beef
- 1⁄3 cup olive oil
- 1 onion, chopped
- 1 large carrot, cut in 1/2-inch dice
- 1 celery rib, cut in 1/2-inch dice
- 1⁄2 lb potato, cut in 1/2-inch dice
- 3 garlic cloves, minced
- 2 zucchini, seeded, cut in 1/2-inch dice
- 1 (16 ounce) can green beans, drained
- 4 cups cabbage, chopped
- 1⁄2 lb kale, chopped
- 1 (28 ounce) can tomatoes, chopped
- 8 ounces frozen corn
- 4 1⁄2 cups chicken broth
- 1 (16 ounce) can white beans, drained, liquid reserved
- 1⁄2 cup parmesan cheese
Directions See How It's Made
- In a large pot, cook the bacon and/or ground meat until done. Salt and pepper the meat if necessary. Add some dry oregano and basil to taste. Remove the meat.
- If there aren't enough drippings in the pan, add olive oil and saute the onion, carrot, and celery. Add in the potato. Stir in the garlic for a minute. Again, season the vegetables with the salt, pepper, oregano, and basil.
- Add to the pot the zucchini, green beans, cabbage, kale, tomatoes, corn and chicken broth. Add the meat to the pot. Simmer the soup covered for an hour.
- Puree the white beans with a little of the liquid from the can until a paste is formed. Whisk this into the soup. Let cook for about 15 minutes more to thicken.
- Just prior to serving soup, stir in about 1/2 C Parmesan. It will stick to the spoon and clump if not careful.