Roman Style Vegetable Soup
1/2 cup of finely chopped salt pork
1 large onion, diced
1 clove garlic, peeled
3 carrots, peeled and diced
2 stalks celery, sliced
1 parsnip, peeled and diced
1/2 cup of chopped parsley
2 large tomatoes, chopped
4 cups of beef broth
one 16 ounce can of red kidney beans, drained
1 teaspoon of basil
Salt and pepper to taste
1 1/2 cups of broad egg noodles
Grated Parmesan cheese
Sauté salt pork in large pan over moderate heat to render fat. Add onion
and garlic, sauté until onion is translucent. Add carrots, celery,
parsnip, parsley and tomatoes, stirring well. Add beef broth, beans,
basil, salt and pepper. Bring to a boil, then cover and cook over low
heat for 1 hour.
Add noodles and simmer for 15 minutes or until noodles are tender.
Sprinkle soup with grated Parmesan cheese, and serve. Serves 4 to 6 |
Amazon.com Gift Cards - In a Gift Box - Free One-Day Shipping
|
