Mediterranean Vegetable Soup

Name: Mediterranean Vegetable Soup
Total time: 1 h 15 min
Yield: Six to eight servings
Cuisine: mediterranean
Ingredients: 1/2 small green or Savoy cabbage, slivered; 3 or 4 large leaves of red or white Swiss chard, slivered; 1 tablespoon finely minced bacon or pancetta (Italian unsmoked bacon); 1 garlic clove, minced; 1/4 cup chopped flat-leaf parsley; 1/4 cup finely chopped onion; 2 tablespoons extra-virgin olive oil; 2 celery ribs, sliced; 2 medium carrots, peeled and diced; 1 large potato, peeled and diced; 1 large or 2 small zucchini, diced; 1/2 pound ripe tomatoes, peeled and chopped, or about 6 canned whole tomatoes, drained and chopped; Other vegetables as desired; 1/2 cup rice; 6 cups meat or vegetable stock or water; 1 cup cooked, drained white beans, like cannellini or Great Northern (see note below); Salt and freshly ground black pepper to taste; 6 to 8 tablespoons freshly grated cheese, preferably Parmigiano reggiano

By Nancy Harmon Jenkins

Total Time: 1 hour 15 minutes
Rating: 4(58)
Comments: Read comments

Featured in: GOOD HEALTH; VIRTUOUS FAST FOOD

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Ingredients

Yield:Six to eight servings

½small green or Savoy cabbage, slivered
3 or 4large leaves of red or white Swiss chard, slivered
1tablespoon finely minced bacon or pancetta (Italian unsmoked bacon)
1garlic clove, minced
¼cup chopped flat-leaf parsley
¼cup finely chopped onion
2tablespoons extra-virgin olive oil
2celery ribs, sliced
2medium carrots, peeled and diced
1large potato, peeled and diced
1large or 2 small zucchini, diced
½pound ripe tomatoes, peeled and chopped, or about 6 canned whole tomatoes, drained and chopped
Other vegetables as desired
½cup rice
6cups meat or vegetable stock or water
1cup cooked, drained white beans, like cannellini or Great Northern (see note below)
Salt and freshly ground black pepper to taste
6 to 8tablespoons freshly grated cheese, preferably Parmigiano reggiano

Ingredient Substitution Guide

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Preparation

Step 1
Rinse the slivered cabbage and chard. Steam for about 15 minutes in the water clinging to the leaves, adding a few tablespoons if necessary to keep the vegetables from scorching. When they are tender but not falling apart, set aside.
Step 2
Meanwhile, combine bacon or pancetta, garlic, parsley and onion, and saute gently in the oil in a heavy stockpot or soup kettle large enough to hold all the vegetables and stock until tender but not brown -- about 10 to 15 minutes.
Step 3
Add remaining vegetables to the pot along with the broth. Bring to a simmer, cover, and cook gently for 20 to 30 minutes, just until vegetables are tender. Add cabbage and chard with the beans. Stir and bring to a simmer. Taste and add salt and pepper if you wish. Stir in the rice and continue cooking for 15 minutes, or until rice is done. Remove from heat and serve with a spoonful of grated cheese on top.

Ratings

4 out of 5

58 user ratings

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Comments

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Matt7 years ago

Also added fennel

Karen7 years ago

I was surprised at how good it was! I thought it was going to need more spices, but we liked it as it was. The only suggestion is to add more broth for those who like it to be more of a soup that a "stew".

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