Italian Country Vegetable Soup Recipe

The Italian Country Vegetable Soup is a light and tasty soup. You can have this dish at your elaborate family dinner or for your parties. Try this wonderful Italian Country Vegetable Soup recipe!

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 1 1/2 cups dried Great Northern or cannellini beans, soaked overnight in cold water
 Water1 , salted (As required)
 Savoy cabbage2 Pound
 Spinach1/2 pound
 Salt1 Teaspoon
 Olive oil3 Tablespoon
 Prosciutto3 Ounce, chopped
 Parsley1/2 Cup (16 tbs), chopped
 Garlic2 Clove (5gm), minced
 Green beans1/4 pound
 Zucchini1/4 pound, sliced
 Celery stalks2 , diced
 1 large carrot, sliced about 1/4 inch thick
 Potato1 Medium, thinly sliced
 Red onion1 Medium, thinly sliced
 1 to 1 1/2 quarts degreased chicken or beef broth
 Tomato Paste1 Tablespoon
 2 cups degreased beef or chicken broth
 Rice grain1/2 Cup (16 tbs)
 Pesto Sauce
 Freshly grated Parmesan cheese

Directions

Drain beans well.
Transfer to medium saucepan and cover with salted water.
Bring to boil, reduce heat to medium-low and simmer about 20 to 25 minutes (beans will be only partially cooked).
Drain and set aside.
Thoroughly wash and then shred cabbage and spinach.
Combine in 6 to 8 quart dutch oven with water that clings to leaves.
Sprinkle with salt.
Cook over low heat until greens are wilted, about 15 minutes.
Transfer to colander and drain well.
Squeeze dry and set aside.
Heat oil in Dutch oven over medium-high heat.
Add prosciutto, parsley and garlic and saute until lightly browned.
Add remaining vegetables and saute an additional 5 minutes, stirring frequently.
Mix in reserved beans, cabbage and spinach and blend well.
Pour in enough broth to cover.
Stir in tomato paste.
Bring mixture to boil, reduce heat and simmer gently, uncovered, until all ingredients are tender, about 40 minutes, stirring often.
Bring 2 cups broth to boil in 2 quart saucepan over medium-high heat.
Add rice, reduce heat to medium and continue cooking until rice is almost tender.
Drain, reserving broth, and add rice to soup.
If soup then appears too thick, stir in a portion of rice cooking liquid.
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