Tuscan Vegetable Soup
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“http://www.cookiesfromitaly.com/recipes/tuscan_vegetable_soup.htm
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Tuscan Vegetable Soup
0 recipe photos
READY IN:30mins |
SERVES:2 |
UNITS:US |
|
Ingredients Nutrition
- 1 large red onions or 1 leek, roughly chopped
- 1 1⁄2 stalks celery, roughly chopped
- 3 tablespoons extra virgin olive oil
- 1⁄4 lb swiss chard, cleaned and torn in half or 1⁄2 ounce porcini mushroom, soaked and drained
- 1⁄2 hot red pepper, fresh, dried
- 1⁄2 cup tomatoes (seeded, juiced, and chopped if fresh or drained and diced if canned)
- 3 cups hot water
- sea salt
- 1 teaspoon parsley, chopped
Directions
- Directions:
- Place the toasted bread in two soup bowls.
- Place the onion and celery in a 3-quart, heavy-bottomed, non reactive pot.
- Drizzle with extra virgin olive oil and stir to coat.
- Cook over a medium-low heat, or until the onion is translucent but not brown.
- Add Swiss chard (or porcini, if using) and stir briefly to wilt.
- Add hot pepper, tomatoes, and simmering water.
- Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.
- As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet.
- At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer.
- Add the parsley to the soup.
- . Makes 2 servings.
- That's it!
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Tuscan Vegetable Soup