Italian Vegetable Soup

This soup is a meal in itself, filled with winter vegetables and a secret ingredient that adds texture and flavor to the soup: a rind from a piece of Parmigiano-Reggiano cheese (just remember to remove it before serving). Serve this hearty soup accompanied by crusty bread, like ciabatta.

  • Servings: 8

Source: Martha Stewart Living, June 1998


  • 2 tablespoons olive oil
  • 3 yellow onions, chopped
  • 3 cloves garlic, finely chopped
  • 1 stalk celery, chopped
  • 5 cups tomato juice
  • 1 1/2 pounds small white potatoes, halved
  • 1 cup dry white wine
  • 4 sprigs thyme
  • 1 small celeriac, peeled and cut into 1/2-inch pieces
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 1 small bulb fennel, cored and chopped
  • 16 ounces canned whole tomatoes, peeled, seeded, and coarsely chopped, juice reserved
  • 1 (4-ounce) Parmigiano-Reggiano rind
  • 1 small head escarole, very thinly sliced
  • 1/4 cup roughly chopped flat-leaf parsley
  • Salt and freshly ground black pepper


  1. Heat olive oil in a large heavy stockpot over medium heat. Add onion, garlic, and celery. Cook until light brown, stirring occasionally, about 10 minutes.

  2. Add tomato juice, 5 cups water, potatoes, and wine. Bring to a boil. Reduce heat to simmer, and cook 5 minutes. Add thyme, celeriac, carrots, fennel, chopped tomatoes, reserved juice, and Parmigiano-Reggiano rind; stir well to combine. Cook until vegetables are fork-tender, 15 to 20 minutes.

  3. Stir in escarole and parsley. Cook until escarole wilts. Season to taste with salt and pepper.


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