Weekday Vegetable Soup Recipe
Weekday Vegetable Soup has a great taste. The green cabbage with chicken broth gives the Weekday Vegetable Soup a delightful taste. Must catch it.
Ingredients
| Olive oil | 3 Tablespoon | |
| Carrots | 3 Large, chopped | |
| 1/2 large head green cabbage, thinly sliced | ||
| Onion | 1 , chopped | |
| Celery stalks | 2 , chopped | |
| 2 tablespoons chopped fresh rosemary or 1 tablespoon dried | ||
| Chicken broth | 6 Cup (16 tbs), canned | |
| 1 28 ounce can Italian plum tomatoes, chopped, juices reserved | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Additional grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat olive oil in heavy large pot over medium heat.
Add carrots, cabbage, onion, celery and rosemary and saute until tender and beginning to brown, about 10 minutes.
Add broth and tomatoes with their juices and simmer 45 minutes.
Season soup to taste with salt and pepper.
Stir in 1/3 cup Parmesan.
Ladle soup into bowls.
Serve, passing additional cheese separately.
Add carrots, cabbage, onion, celery and rosemary and saute until tender and beginning to brown, about 10 minutes.
Add broth and tomatoes with their juices and simmer 45 minutes.
Season soup to taste with salt and pepper.
Stir in 1/3 cup Parmesan.
Ladle soup into bowls.
Serve, passing additional cheese separately.
Chef
