Italian Garden Soup

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* Exported from MasterCook *

 

Italian Garden Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 red bell pepper

1 yellow bell pepper

2 large ripe tomatoes

2 tablespoons olive oil

1 1/2 cups sliced red onions

1 tablespoon minced garlic

1 teaspoon salt

1/4 teaspoon white pepper

4 sprigs parsley

1 sprig oregano -- or 1 teaspoon dried

Pinch red pepper flakes

3 cups hearty vegetable stock

1 zucchini -- sliced

1 yellow crookneck squash -- sliced

2 cups green chard leaves -- torn into pieces

1 small fennel root -- tops removed and bulb sliced thin

1/2 cup basil leaves -- shredded

3/4 cup arugula leaves

2 ounces Parmesan cheese -- grated

OPTIONAL GARNISH:

2 tablespoons sliced black olives

Shavings of Fontina cheese

 

Yield: 6 servings * Prep Time: 30 minutes * Cooking Time: 35 minutes

 

This refreshing soup is almost like a salad-an assortment of fresh vegetables,

lightly basted by a small amount of flavorful broth. Serve it topped with grated

Parmesan cheese if desired.

 

1. Preheat the broiler to high. Wash the peppers to remove all dust and dirt,

then place them on a baking sheet about 4 inches from the broiler. Broil,

turning 3 or 4 times, until they are charred and blistered on all sides. Do not

overcook the peppers. The skin should be blackened, but the flesh should still

be quite firm. immediately remove the peppers from the oven, place them in a

brown paper bag and fold the bag shut. This will allow steam to separate the

skin from the neat. When the peppers are cool enough to handle, remove them from

the bag and, with a paring knife, peel them. Scrape out and discard the seeds,

then slice he peppers into thin strips. Set aside.

 

2. In a 2-quart saucepan, bring 1 quart of water to a boil. At the stem end of

each tomato, cut out a cone-shaped piece of core that is about 1 inch deep. With

he tip of a paring knife, cut a cross in the blossom end of each tomato, just

through the skin. Drop the tomatoes into the boiling water and cook, turning

once or twice, until the skin at the blossom end just begins to peel back, about

30 seconds. Drain the tomatoes immediately and run cold water over them to stop

heir cooking. Peel the tomatoes and cut them in half, then squeeze the seeds and

juice from each half. Chop the peeled and seeded tomatoes. Set them aside.

 

3. In a 2-quart saucepan, heat the oil until hot, but not smoking. Add the

onions, reduce heat to medium and cook, stirring often, until wilted, about 10

minutes. Add the garlic, salt, pepper, parsley, oregano, pepper flakes and

stock. ring to a fast simmer, cover, and cook for 5 minutes. Add the zucchini

and yellow squash, then continue to cook until they are just tender, about 8

minutes. stir in the chard and fennel, and cook until the chard is a bright

green color and just tender, about 5 minutes.

 

4. Remove the soup from the heat and stir in the peeled peppers and basil. taste

and adjust the seasonings. Place arugula in each bowl and ladle the soup over

the leaves. Sprinkle with the chopped tomatoes, Parmesan or Fontina cheese and

olives (if desired), then serve immediately. The soup is best prepared and eaten

immediately.

 

 

Source:

" New Vegetarian Classics: Soups ISBN 0089594-648-3 "

 

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Per Serving (excluding unknown items): 141 Calories; 8g Fat (49.9% calories from

fat); 7g Protein; 12g Carbohydrate; 4g Dietary Fiber; 7mg Cholesterol; 585mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0