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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is the most delicious veggie soup. It is my favorite. Ingredients:
2 tablespoons olive oil |
3 yellow onions, chopped |
5 garlic cloves, finely chopped |
1 celery, chopped |
5 cups tomato juice |
6 cups vegetable stock |
2 cups dry white wine |
1 1/2 lbs small potatoes, cubed |
5 sprigs fresh thyme (stems discarded) |
1 small celery root, in 1/2-inch cube |
2 small zucchini, halved lengthwise & thinly sliced |
2 large carrots, 1/2-inch pieces |
1 small fennel, cored and chopped |
16 ounces diced tomatoes (peeled) |
4 ounces parmesan rind |
1/4 cup flat leaf parsley |
salt |
fresh ground black pepper |
Directions:
1. Heat oil in a stock pot. Brown the onions, garlic and celery (~10 min.).
2. Add tomato juice, vegetable stock, wine and potatoes. Bring to a boil, reduce and simmer ~5 minutes.
3. Add thyme, celery root, zucchini, carrots, fennel, tomatoes and Parmesan rind. Cook until veggies are fork-tender (~15-20 minutes).
4. Stir in parsley, salt & pepper.
5. Serve with thinly sliced crostini & Pistou.
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