Vegetable Soup
| Yield: | 8 Servings |
| Categories: | Soups, Italian, Vegetables |
| 8 | c | Chicken broth (see recipe) |
| 1/3 | c | Olive oil |
| 1/4 | c | Chopped parsley |
| 4 | Garlic cloves | |
| 1/4 | lb | Pancetta or unsmoked bacon |
| 3 | c | Shredded cabbage |
| 1 | Medium onion, finely chopped | |
| 2 | Carrots, finely chopped | |
| 1 | Celery stalk, finely chopped | |
| 1 | Potato, peeled, chopped | |
| 2 | Zucchini, finely chopped | |
| 1 | Large tomato, chopped | |
| 1/4 | lb | Mushrooms, finely chopped |
| 1/4 | lb | String beans finely chopped |
| 4 | Pieces prosciutto rind | |
| Salt, to taste | ||
| Pepper, to taste | ||
| 1/2 | c | Grated Parmesan cheese |
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