See below ingredients and instructions of the recipe
1/4 c Extra-virgin olive oil
1 lg Onion, coarsely chopped
2 Stalks celery, trimmed and
2 Carrots, peeled and coarsely
1 lb Savoy cabbage, shredded
Salt and pepper
2 c Shredded romaine or escarole
1 lb Potatoes (3 small), peeled
3/4 lb Tomatoes (2 medium), peeled,
1 qt Meat broth
1 c Peas
1/3 c Minced frewh parsley
2 Cloves garlic, minced
6 To 8 slices Italian bread,
Freshly grated Parmesan
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
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
Posted by Fred Peters.