This recipe was brought to us by Ellen Filice and first appeared at our Thanksgiving dinner table as a one time substitute for the traditional Italian Wedding soup (which if you’re a card carrying Italian you know, has nothing to do with weddings). The soup was a wonderful change and delightfully light – the perfect start to a large meal. Thank you Ellen!
2 tablespoons olive oil
2 cloves garlic, minced
1 cup onion, sliced
1/2 cup celery, sliced
1 cup carrots, sliced
6 cups chicken stock
1 large tomato, diced
1 cup sliced zucchini
1 tablespoon dried oregano
4 diced small potatoes, cooked
4 cabbage wedges or 2 cups shredded wedges
1/2 cup green peas
salt and pepper to taste
grated parmesan cheese
Heat oil in a large stock pot. Add garlic, onion, celery and carrots. Stir, then cover and sweat vegetables over moderate heat for 15 – 20 minutes. Add chicken stock, tomato, zucchini, and oregano. Simmer covered for 35 minutes. Add potatoes and cabbage and simmer 10 minutes. Add peas and simmer 5 minutes longer. Season with salt and pepper. Serve with grated Parmesan cheese.
