WEEKDAY VEGETABLE SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Weekday Vegetable Soup image

Provided by Enid Lelchook

Categories     Soup/Stew     Tomato     Sauté     Low Cal     Carrot     Cabbage     Bon Appétit     California

Yield Serves 8

Number Of Ingredients 10

3 tablespoons olive oil
3 large carrots, peeled, chopped
1/2 large head green cabbage, thinly sliced
1 onion, chopped
2 celery stalks, chopped
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
6 cups canned chicken broth
1 28-ounce can Italian plum tomatoes, chopped, juices reserved
1/3 cup grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

  • Heat olive oil in heavy large pot over medium heat. Add carrots, cabbage, onion, celery and rosemary and sauté until tender and beginning to brown, about 10 minutes. Add broth and tomatoes with their juices and simmer 45 minutes. Season soup to taste with salt and pepper. Stir in 1/3 cup Parmesan. Ladle soup into bowls. Serve, passing additional cheese separately.

There are no comments yet!