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Receta Italian Vegetable Bread Soup
by CookEatShare Cookbook

Italian Vegetable Bread Soup
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Ingredientes

  • 2 lg. onions, cut into thin wedges
  • 1 pound carrots, pared and cut diagonally in 1/2 inch slices (2 c.)
  • 2 med. celery stalks, cut diagonally into 1/2 inch slices (1 1/2 c.)
  • 2 to 4 cloves garlic, chopped
  • 1/2 c. extra virgin olive oil
  • 1 (10 ounce) pkg. frzn minced spinach, thawed
  • 1 (28 ounce) can Italian style tomatoes
  • 1 (1 pound) can chick peas (garbanzo beans) liquid removed or possibly red kidney beans
  • 2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon leaf oregano, crumbled
  • 1/4 teaspoon leaf basil, crumbled
  • 12 one inch thick slices French bread, toasted
  • 16 ounce vegetable broth (or possibly chicken broth/stock)
  • 1/2 c. grated Parmesan cheese

Direcciones

  1. Saute onions, carrots, celery, zucchini and garlic in oil in a large saucepan, till vegetables are soft. Remove vegetables with a slotted spoon to a large bowl. Add in spinach, tomatoes with their liquid beans, salt, pepper, oregano and basil; stir gently to mix well.2. Return 1/3 of vegetable mix to saucepan; top with 6 slices French bread. Another 1/3 of vegetable mix, the remaining bread and remaining vegetable mix.
  2. Pour vegetable broth over vegetable bread mix, bring to boiling; lower heat; cover; simmer 30 min or possibly till heated through. Remove from heat; let stand 10 min. Sprinkle with Parmesan cheese. Serve in deep bowls, passing additional cheese.