Genoese Vegetable Soup
2 tablespoons of olive oil
2 medium onions, finely chopped
1 cup of finely chopped zucchini
1/2 cup of finely chopped carrots
3/4 cup of string beans, broken into small pieces
6 cups of vegetable broth
Salt and pepper to taste
3 cloves garlic, finely chopped
1 cup of rice shaped pasta (orzo)
1/4 cup of chopped fresh basil leaves
1/4 cup of chopped parsley
1 tablespoon of grated Pecorino or Parmesan cheese
Heat olive oil in saucepan. Add onions and sauté until translucent. Add
zucchini, carrots, and string beans, sauté for 10 minutes longer,
stirring frequently.
Add vegetable broth and simmer for 15 minutes. Season with salt and
pepper. Add garlic and simmer for 2 minutes longer, remove garlic from
soup.
Add pasta and simmer for 2 or 3 minutes, until pasta is just tender. To
serve, garnish soup with fresh basil and parsley, sprinkle with grated
cheese. Serves 4 |
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