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!
Ingredients
1 1/2 cups dried Great Northern or cannellini beans, soaked overnight in cold water
Salted water
1 1/2 to 2 pounds Savoy cabbage
1/2 pound spinach
1 teaspoon salt
3 tablespoons olive oil
3 ounces prosciutto, chopped
1/2 cup chopped fresh parsley (Italian preferred)
2 garlic cloves, minced
1/4 pound green beans, cut into 1 inch pieces
1/4 pound zucchini, sliced
2 celery stalks, diced
1 large carrot, sliced about 1/4 inch thick
1 medium potato, thinly sliced
1 medium red onion, thinly sliced
1 to 1 1/2 quarts degreased chicken or beef broth
1 tablespoon tomato paste
2 cups degreased beef or chicken broth
1/2 cup uncooked long-grain rice
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.
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.
