Vegetable Soup (Lidia Bastianich)
Food.com
Food.com
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Ingredients

  • 1 medium onion, cut in chunks
  • 8 plump garlic cloves, peeled
  • 1/3 cup fresh basil leaf, preferably small leaf Genovese basil
  • 1/4 cup fresh Italian parsley
  • 1/2 cup extra virgin olive oil
  • 1/4 ounce dried porcini mushrooms, soaked in 1/2 cup warm water
  • 1 1/2 cups finely chopped celery
  • 2 cups finely chopped carrots
  • 2 cups chopped fresh ripe Tomatoes
  • 3 cups peeled diced red potatoes (about 1 1/2 lb.)
  • 6 cups cold water
  • 2 tablespoons kosher salt
  • parmigiano-reggiano cheese, rind (card-sized, can also use pecorino, Grana Padano)
  • 4 cups frisee, cut into bite-size pieces (aka curley chicory leaves)
  • 5 ounces fresh spinach
  • 2 cups green peas (fresh or frozen)
  • freshly grated parmigiano-reggiano cheese, for serving
  • extra virgin olive oil, best quality for serving

Instructions

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