Your Royko Recipe for February, 2018
Ligurian Vegetable Soup
This chunky, flavourful soup comes from Liguria, which is the area around Genoa.
Serves 6 to 8.
1 large coarsely chopped onion
2 large ribs coarsely chopped celery
2 medium peeled, coarsely chopped carrots
1/4 cup extra virgin olive oil
1 lb. shredded Savoy cabbage
1/2 tsp. Freshly ground black pepper
2 tsp. salt
2 cup coarsely shredded romaine lettuce-or escarole 3 medium peeled, cut into 1/2-inch dice potatoes
1 1/4 cup drained, coarsely chopped plum tomatoes
4 cup rich vegetable Stock-or use chicken stock
1 cup fresh, shelled peas-or use frozen peas
1/3 cup minced fresh Italian parsley
2 cloves minced garlic
8 to 10 slices toasted Italian bread
freshly grated Parmesan cheese
In a large saucepan, onion, celery and carrots in the olive oil over moderate heat until they are softened, about 10 minutes.
Add cabbage, salt and pepper, and cook, stirring, until cabbage is wilted, about 1 minute. Stir in potatoes and tomatoes, and cook for another 3 minutes.
Increase heat to moderately high, add stock and bring to a boil. Reduce heat to moderately low, cover and simmer for 30 minutes.
Add peas and cook for 5 minutes, covered. Combine parsley and garlic and stir into soup. Cook for 5 minutes.
Ladle over a piece of toasted bread and top with grated Parmesan cheese.