This recipe was gathered from a dear friend and first appeared at our dinner table as a Thanksgiving soup in the mid ’80s. It was a huge success and one of the best tasting, light vegetable soups I’ve ever tasted.
Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
1 cup onion, diced
1/2 cup celery, diced
1 cup carrots, diced
6 cups chicken stock
1/2 cup diced tomato
1 cup diced zucchini
1 tablespoon dried oregano
4 diced small potatoes, boiled tender
1 small cabbage cut into wedges or 2 cups shredded cabbage
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.
