Italian Greens and Croutons Soup |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 10 |
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THE ONLY VEGETARIAN SOUP MY FAMILY LIKES ...From Nitty Gritty Italian cookbook..Easy, delightfully zesty meatless vegetable soup ! Ingredients:
1/2 cup dried fava beans or 3 large potatoes |
4 carrots |
3 large onions |
6 zucchini |
3 stalks celery |
1/2 small cabbage |
1 1/2 quarts chicken or 1 1/2 quarts vegetable broth |
salt |
soy sauce |
fresh ground pepper |
1 bay leaf |
10 -12 slices of toasted french bread, half-inch thick |
freshly grated parmesan cheese |
Directions:
1. Soak the fava beans in a generous amount of water for 24 hours.
2. Drain and remove the skins.
3. (If fava beans are not available, substitute peeled, cubed potatoes).
4. Peel and cube the carrots and onions.
5. Trim and cube the celery.
6. Trim and cut the zucchini into half-inch slices.
7. Core and finely shred the cabbage.
8. Place the vegetables and water in a 12-quart pot.
9. Add more water if needed to cover the vegetables.
10. Season to taste, add the bay leaf and bring to a boil.
11. Cover, lower the heat, and simmer for 1 1/2 to 2 hours.
12. Remove the bay leaf and correct the seasoning to taste including a few tablespoons of soy sauce.
13. Cool and refrigerate overnight.
14. Reheat prior to serving.
15. Place a piece of toasted French bread in each soup bowl.
16. Carefully ladle the soup over the``crouton´´.
17. Serve grated Parmesan cheese for diners to add according to their taste.
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