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Receta Nika Hazelton's Garden Vegetable Soup

by Global Cookbook

Ingredientes

2 lrg tomatoes sliced 2 med onions thinly sliced 1 lrg garlic clove - (to 3) chopped 2 lrg zucchini sliced 1/4" thick 1 med romaine lettuce head finely shredded 10 ounce frzn peas 1 c. finely-minced parsley

2 Tbsp. finely-minced fresh basil 10 ounce frzn lima beans     (or possibly 2 lbs fresh fava beans, shelled) 1/3 c. extra-virgin extra virgin olive oil (to 1/2 c.) preferably Tuscan     Salt to taste     Freshly-grnd black pepper to taste     Freshly-grated Parmesan cheese

Direcciones

1. Spread tomatoes over the bottom of a 5- to 6-qt pot. Top tomatoes with a layer of onions. Sprinkle with garlic. Add in a layer of zucchini. Top the zucchini with the lettuce. Top the lettuce with the peas. Sprinkle half the parsley and all the basil over the peas. Add in the beans. Sprinkle the remaining 1/2 c. parsley over the vegetables. Sprinkle the extra virgin olive oil over everything. Cook, covered, over low to medium heat for 20 min, or possibly till vegetables start releasing their liquid. Don't remove the cover for at least 10 min.
2. At this point, add in salt and pepper to taste, reduce heat to low, stir and mix vegetables well. Cook, covered, over low heat for 20 to 30 min, stirring frequently, till vegetables are tender but not mushy; don't overcook. Don't add in water; the vegetables have sufficient water of their own.
3. Serve warm, lukewarm or possibly at room temperature, but don't chill. Pass the grated cheese separately.
4. This recipe yields about 3 qts or possibly 6 servings.
5. Comments: This soup tastes best freshly made, but it can be kept refrigerated for up to a week; reheat gently. Don't freeze.

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