Served as starter. Vegetarian dish.

Italian

1/4 cup Extra-virgin Olive Oil

1 Onion, coarsely chopped

2 Stalks Celery, trimmed and coarsely chopped

2 Carrots, peeled and coarsely chopped

1 lb Savoy Cabbage, shredded

Salt and Pepper

2 cup Shredded Romaine or Escarole Lettuce

1 lb Potatoes (3 small), peeled and cubed

3/4 lb Tomatoes (2 medium), peeled, seeded and coarsely chopped

1 quart Meat broth

1 cup Peas

1/3 cup minced fresh Parsley

2 Cloves Garlic, minced

6 - 8 slices Italian Bread, toasted

Freshly grated Parmesan Cheese

Heat the olive oil and cook the onion, celery and carrots until the vegetables are softened. Add the cabbage, salt and pepper and cook, stirring often, until the cabbage is wilted. Add the lettuce, season, and cook for 3 minutes. Add the broth and bring to a boil. Reduce the heat, cover the pan, and simmer for 30 minutes. Add the peas and cook for 5 minutes. Mix the parsley and garlic together and stir into the pot. Cook for 5 minutes. Place a piece of toasted Italian bread in each soup bowl. Ladle on the hot soup and sprinkle with Parmesan cheese. Serve immediately.

Serves: 6

You may also be interested in ...