Rating: 5 stars
3 Ratings
  • 5 star values: 3
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  • 3 Ratings

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.

Martha Stewart Living, June 1998, Martha Stewart Living, June 1998

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Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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Reviews

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0