Italian Style Vegetable Soup

[Guest guest]

Italian Style Vegetable Soup

 

2 Tbsp olive oil

3 yellow onions, chopped

3 cloves garlic, finely chopped 3

1 stalk celery, chopped

5 cups tomato juice

1 1/2 lb small white potatoes, halved

1 cup dry white wine

4 sprigs thyme

2 carrots, peeled and cut into 1/2 inch pieces

1 small bulb fennel, cored and chopped

28 oz can whole tomatoes, seeded and coarsely chopped

with juice reserved

1 small head escarole, very thinly sliced

1/4 cup roughly chopped flat-leaf parsley

- coarse salt & freshly ground pepper -

- parmesan cheese -

 

Directions

Heat olive oil in a large, heavy stockpot over

medium heat. Add onions, garlic and celery. Cook until

light brown, stirring occasionally; about 10 minutes.

Add tomato juice, 5 cups water, potatoes and wine.

Bring to a boil. Reduce heat, simmer 5 minutes. Add

thyme, carrots, fennel, chopped tomatoes and reserved

canned tomato juice. Stir well to combine. Cook until

vegetables are fork tender; 15 to 20 minutes. Stir in

escarole and parsley. Cook until escarole wilts.

Season to taste with salt and pepper. Serve sprinkled

with parmesan cheese.

 

Serves 8

 

 

 

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