Vegetarian Tuscan Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 1 lb panir, diced (1/2 inch cubes)
- 6 tablespoons ghee
- 2 small onions, diced
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon fennel seed
- 1⁄4 teaspoon red pepper flakes
- 3 garlic cloves, minced
- 4 baking potatoes, cut into bite-sized pieces
- 4 cups kale, chopped into large pieces
- 2 quarts chicken broth
- 1 quart water
- 2⁄3 cup heavy whipping cream
- 2 tomatoes, chopped
- 1⁄2 cup parmesan cheese or 1/2 cup romano cheese
directions
- Fry paneer in ghee until golden brown.
- In large soup pot, saute onions for 5 minutes. Add Italian seasoning, fennel seeds, red pepper flakes and garlic and cook for an additional 5 minutes.
- Add chicken broth, water, potatoes, and fried paneer. Bring to boil and simmer for 30 minutes.
- Add kale and whipping cream and cook for 5 to 10 minutes, or until kale is wilted.
- Garnish with tomatoes and cheese.
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RECIPE SUBMITTED BY
I love to read and cook. You can tell which of my cookbooks I use the most because most of those are falling apart. I have a great significant other and two wonderful kids, ages 15 and 18 as of the end of 2008. My favorite cookbook is Vegetarian Pleasures by J. Lemlin, followed closely by Moosewood Cooks at Home by Molly Katzen. I'm currently a full-time student at my local community college.
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