Italian Vegetable Soup 

posted in: Recipes | 0

Best paired with Adam Puchta Vidal Blanc

  • 3 tbsp Olive oil
  • 2 small onions, diced
  • 2 stalks of celery, chopped
  • 4 small carrots, sliced
  • 2 large potatoes, diced
  • 2 cloves garlic, chopped
  • 4 oz green beans
  • 4 oz frozen peas
  • 56 oz vegetable or chicken stock
  • 2 cups fresh mushrooms
  • I/3 cup Parmesan cheese
  • Salt & pepper to taste

Place olive oil in sauté pan and sauté the carrots, onions, celery, potatoes and garlic until slightly tender. Add the stock and bring to slow boil, reduce the heat to simmer. Add the cut green beans, mushrooms and peas. Let simmer until carrots and potatoes are cooked through and all flavors have had time to marry together. Season, to taste, with salt and pepper.Take some day old crusty bread and place in a soup bowl and ladle on the soup mixture add a few drops of olive oil to the soup. Sprinkle with shredded Parmesan cheese and enjoy.