Italian Vegetable Soup

Name: Italian Vegetable Soup
Ingredients: 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

Rating: 5 stars

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.

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Italian Vegetable Soup

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Italian Vegetable Soup

Ingredients

Directions

Reviews

All Reviews for Italian Vegetable Soup