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Vegetable Soup (Zuppa Di Verdure)

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      Title: VEGETABLE SOUP (ZUPPA DI VERDURE)
 Categories: Soups/stews, Vegetables, Italian
      Yield: 6 Servings
 
    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
 
  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
  chunky look.
  
  [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
  0-394-55798-0 ]
  
  Posted by Fred Peters.
 
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