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Correo Electrónico
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Ingredientes
- 1 Pint olive oil
- 8 oz butter
- 2 lbs onions, thinly sliced
- 2 lbs carrots, small dice
- 2 lbs celery, small dice
- 2 lbs, 4 oz russet potatoes, peeled, small dice
- 3 lbs zucchini, small dice
- 1 lb, 8 oz green beans
- 4 lb savoy cabbage, shredded
- 2 gals chicken stock
- 4 each parmesan rinds, cut into 3-inch
- 2 lbs canned whole plum tomatoes
- kosher salt as needed
- ground black pepper as needed
- 1 lb, 4 oz great northern or navy beans
- garnish: 4 oz parmesan, grated, plus additional
- garnish: 1 cup extra-virgin olive oil, plus additional
Direcciones
- In the soup pot, heat the olive oil and melt the butter over low heat. Add the onions and sweat until wilted and soft. Add the carrots and cook for 3 minutes.
- Add the vegetables in the following sequence, allowing each to soften before adding the next: celery, potatoes, zucchini, green beans, and cabbage. Do not brown the vegetables.
- Add the broth, cheese rind pieces, and tomatoes with their juices.
- Partially cover and cook at a low simmer for at least 3 hours. Remove and discard the Parmesan rind pieces. Add more broth as necessary to maintain the soup's level in the pot. The soup is ready to finish and serve now, or it may be cooled and held under refrigeration for up to 3 days for later service.
- To finish the soup for service, return it to a boil. Taste the soup and season with salt and pepper. Add the cooked beans. Serve the soup in heated bowls or cups, garnished with cheese and a drizzle of extra-virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 50 servings | |
| Calories 150 | |
| Calories from Fat 112 | 75% |
| Total Fat 12.65g | 16% |
| Saturated Fat 3.61g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 327mg | 14% |
| Potassium 408mg | 12% |
| Total Carbs 7.52g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.29g | 2% |
| Protein 3.03g | 5% |
