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Receta Italian Vegetable Soup
by Judi Clark

Italian Vegetable Soup

This is a fav of mine from Bob Greens book. I vary it by adding lots of spinch to it. and instead of the Parmesan reind I add a pinch or two of fresh parmesan on top when serving.Lots of vitamins. 127 Calories per serving

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4 servings

Ingredientes

  • 1 Lg.bunch kale
  • 1 Tb. olive oil
  • 1 Med. onion, chopped
  • 1 or 2 lg. carrots peeles and chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic
  • 1 C tomato puree
  • 2 Tbs. tomato paste
  • 6 cups water
  • One 2-inch piece Parmesan rind
  • Salt & crushed red pepper

Direcciones

  1. Wash Kale well. Remove froms stens and tear the leaves into med. size pieces. Set aside.
  2. Use large nonstick pan over med. heat and add the olive oil. Add onion,cooking until sof t. Add carrot, celery and Garlic cooking about 5 mins.
  3. Stir in the tomato puree, tomato paste, and the water. Bring to a boil. Add parmesan rind and kale. Reduce the heat and simmer for 30 mins. Remove the rind. Season with salt and red pepper f;lakes.