This is an Italian vegetable soup. Traditionally vegetarian but no one's going to call the cops if you wanna throw in a couple chicken legs. Normally this is a soup eaten in spring and summer when vegetabl
es are plenty. In a large pot start with a bit of olive oil and salt and sautée chopped onions, celery, and carrots. Once they begin to soften, add a diced potato, a small pumpkin or squash if you have one- and fill the pot with water. As they start to cook chop the rest of the "softer" vegetables like peppers (sweet and hot), string beans, tomatoes, zucchini, mushrooms. You can add whatever you like, if you put one of every vegetable from the produce department you'd have a perfect soup. Keep it on medium to low heat and when everything is tender, remove from the stove and serve. My mother likes to serve a ladle or two over a handful of small pasta and always with a few HEAPING tablespoons of freshly grated cheese. VERY healthy,
This is an Italian vegetable soup. Traditionally vegetarian but no one's going to call the cops if you wanna throw in a couple chicken legs. Normally this is a soup eaten in spring and summer when vegetabl
es are plenty. In a large pot start with a bit of olive oil and salt and sautée chopped onions, celery, and carrots. Once they begin to soften, add a diced potato, a small pumpkin or squash if you have one- and fill the pot with water. As they start to cook chop the rest of the "softer" vegetables like peppers (sweet and hot), string beans, tomatoes, zucchini, mushrooms. You can add whatever you like, if you put one of every vegetable from the produce department you'd have a perfect soup. Keep it on medium to low heat and when everything is tender, remove from the stove and serve. My mother likes to serve a ladle or two over a handful of small pasta and always with a few HEAPING tablespoons of freshly grated cheese. VERY healthy,
1 comment:
I'm going to try this one soon!
Just becoming soup season!
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