Recipes Search

Vegetable Soup

Yield: 8 servings

8 c Chicken broth (see recipe)
1/3 c Olive oil
1/4 c Chopped parsley
4 ea Garlic cloves
1/4 lb Pancetta or unsmoked bacon
3 c Shredded cabbage
1 ea Medium onion, finely chopped
2 ea Carrots, finely chopped
1 ea Celery stalk, finely chopped
1 ea Potato, peeled, chopped
2 ea Zucchini, finely chopped
1 ea Large tomato, chopped
1/4 lb Mushrooms, finely chopped
1/4 lb String beans finely chopped
4 ea Pieces prosciutto rind
1 x Salt, to taste
1 x Pepper, to taste
1/2 c Grated Parmesan cheese

There are as many versions of vegetable soup in Italy as there
there are cooks.

Pancetta - Pancetta is the same cut of pork as bacon. It is
cured with salt and is not smoked. It comes rolled up like a
large salami. Widely used in Italian cooking, especially in
Emilia-Romagna, it is vital to many dishes. If available, buy
a large quantity.

Cut into several pieces and freeze it. You can substitute
domestic bacon for pancetta. It must be blanched in boiling
water for two three minutes to reduce the smoky flavour. Fresh
side pork can also be used. I'll be posting several recipes over
the next while that call for pancetta, so if you can find some,
it won't go to waste.

Prepare chicken broth (see my previously posted recipe). Heat oil
in a large saucepan. Add parsley and garlic. Saute over medium
heat. Before garlic changes colour, add pancetta. Saute until
lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes.
Add remaining vegetables to saucepan. Cover and cook about 5
minutes. Add broth and water, if using, and prosciutto rind or ham
shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove
half the vegetables with a slotted spoon. Place in a blender or
food processor and process until smooth. Return to saucepan.
Season with salt and pepper. Serve hot with Parmesan cheese
sprinkled over top. Makes 8 to 10 servings.

Toast about 20 thick slices of Italian bread. Place 2 slices
in each soup bowl and sprinkle generously with Parmesan cheese.
Ladle soup into bowls. Serve with additional Parmesan cheese.

Bookmark and Share

No comments: