ITALIAN VEGETABLE SOUP
Recipe courtesy of
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2 T. Olive Oil
2 pc. Garlic Cloves, Minced
1 pc. Onion, Small Dice
1 pc. Carrot, Small Dice
2 pc. Celery, Small Dice
1 pc. Zucchini, Small Dice
1 pc. Tomato, Small Dice
(Optional) Other Seasonal Vegetables
2 Qt. Vegetable Stock
1/2 C. Tomato Sauce
4 oz. White Wine plus 1 pinch Saffron
1 pc. Bay Leaf
2 T. Fresh Herbs (Basil, Oregano, Parsley, or ....)
As Needed, Salt + Pepper
(Optional) 1/2 C. White Wine
Prepare "Mise en Place", Peel carrot (ceramic peelers and graters are the best), mince garlic and cut all vegetables
into a small dice, reserve on a tray. Add one large pinch of Saffron to the white wine and let steep for 5 minutes. Heat Olive oil in a soup pot and saute onions and garlic until transparent, add remaining vegetables and saute a few minutes until light brown color is achieved, add saffron and wine add let reduce. Add vegetable stock (or chicken stock) and remaining ingredients and bring to a boil, reduce heat and let simmer for at least 30 minutes, taste
and adjust seasonings.
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