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Vegetable Soup With Fennel Herbs And Parmesan Broth

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  Extra virgin olive oil 2 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Carrots 3 , halved lengthwise and thinly sliced crosswise
  Celery ribs 2 , halved lengthwise and thinly sliced crosswise
  White of leek 2 , halved lengthwise and thinly sliced crosswise
  Fennel bulb 1 , halved, cored and thinly sliced
  Tomato 1 Medium, diced
  Bay leaves 2 (Preferably Fresh)
  Water 6 Cup (96 tbs)
  Parmigiano reggiano rind 1 (One 3 Inch Square)
  Chopped parsley 1 Tablespoon
  Chopped basil 1 Tablespoon
  Freshly ground pepper To Taste
  Freshly grated parmigiano reggiano cheese 1⁄4 Cup (4 tbs)
  Salt To Taste

1. Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the water and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until very tender, about 30 minutes.
2. Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.

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