Reviews Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Back to Italian Vegetable Soup All Reviews for Italian Vegetable Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Italian Vegetable Soup Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 tablespoons olive oil 3 yellow onions, chopped 3 cloves garlic, finely chopped 1 stalk celery, chopped 5 cups tomato juice 1 1/2 pounds small white potatoes, halved 1 cup dry white wine 4 sprigs thyme 1 small celeriac, peeled and cut into 1/2-inch pieces 2 carrots, peeled and cut into 1/2-inch pieces 1 small bulb fennel, cored and chopped 16 ounces canned whole tomatoes, peeled, seeded, and coarsely chopped, juice reserved 1 (4-ounce) Parmigiano-Reggiano rind 1 small head escarole, very thinly sliced 1/4 cup roughly chopped flat-leaf parsley Salt and freshly ground black pepper
Gallery Italian Vegetable Soup
Recipe Summary Servings: 8
Gallery
Italian Vegetable Soup
Italian Vegetable Soup
Italian Vegetable Soup
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons olive oil 3 yellow onions, chopped 3 cloves garlic, finely chopped 1 stalk celery, chopped 5 cups tomato juice 1 1/2 pounds small white potatoes, halved 1 cup dry white wine 4 sprigs thyme 1 small celeriac, peeled and cut into 1/2-inch pieces 2 carrots, peeled and cut into 1/2-inch pieces 1 small bulb fennel, cored and chopped 16 ounces canned whole tomatoes, peeled, seeded, and coarsely chopped, juice reserved 1 (4-ounce) Parmigiano-Reggiano rind 1 small head escarole, very thinly sliced 1/4 cup roughly chopped flat-leaf parsley Salt and freshly ground black pepper
Directions
Heat olive oil in a large heavy stockpot over medium heat. Add onion, 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 to simmer, and cook 5 minutes. Add thyme, celeriac, carrots, fennel, chopped tomatoes, reserved juice, and Parmigiano-Reggiano rind; 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.
Reviews
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Italian Vegetable Soup
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Italian Vegetable Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest