Venetian Vegetable Soup
Grrrrrgh!
Course : Soups
From: HungryMonster.com
Serves: 8 - 10
 

Ingredients:

1/4 cup olive oil
2 medium onions -- chopped
4 medium tomatoes -- peeled and chopped
1/2 medium cucumber -- seeded and chopped
5 medium potatoes -- cubed
2 medium celery stalks -- chopped
4 medium leaks -- (white part only), chopped
2 medium carrots -- julienned
1/2 medium cauliflower
1/2 medium cabbage -- shredded
4 medium zucchini -- sliced
2 whole bay leaves
2 bunches fresh thyme sprigs -- chopped
3 bunches fresh parsley sprigs -- chopped
8 bunches fresh basil leaves -- chopped
8 cups chicken or beef broth
1 teaspoon salt and pepper -- to taste
1 Cup parmesan or mozarella cheese -- for garnish
 

Preparation:

1. In a large pot, heat oil over medium heat and saute onions until soft. 2. Add tomatoes and cucumber; cook for 5 minutes. 3. Add remaining vegetables, bay leaves, thyme, parsley and basil. 4. Simmer, stirring occasionally, for about 20 minutes or until vegetables are tender-chrisp. 5. Stir in broth, salt and pepper; heat through. 6. remove bay leaves. Serve with grated Parmesan or Mozzarella cheese

 

Nutritional Information:

159 Calories (kcal); 7g Total Fat; (38% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 27mg Sodium