Wednesday, November 11, 2009

Winter Vegetable Soup

What is better on a cold winter’s night than a hearty bowl of soup? It warms the soul and is extremely satisfying. The secret ingredient to this soup is the parmesan cheese rind – adds that extra richness and flavor. Enjoy with beer bread or your favorite crusty bread.


1 Large Onion, diced
¼ C. Olive Oil
2 Garlic Cloves, minced
2 C. Zucchini, diced
2 C. Carrots, shredded or coins
2 C. Fresh green beans, cut into 1 inch pieces
2 C. Cauliflower, broken into bite sizes
2 C. Cabbage, shredded
1 C. Potatoes dices or use tiny white potatoes whole
2 C. Fresh spinach, packed
2 Celery ribs, diced small
2 t. Fresh thyme
10 C. Chicken Stock
1/4 C. Orzo
Salt and Pepper
Parmesan Cheese rind

In a large stock pot, add the olive oil and heat. Then add the onions and sauté until translucent. Add the celery, carrots and garlic. Cook for about 4 minutes over medium. Add the chicken stock and thyme. Bring to a boil and then simmer. Add the zucchini, beans, cauliflower, potatoes and parmesan cheese rind. Season with salt and pepper. Add the dried orzo. Let simmer for 30 minutes. Remove the parmesan cheese rind and add the cabbage and spinach about 10 minutes prior to serving. Taste for additional seasoning. Spoon into large bowls and top with grated parmesan cheese if desired.

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