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italian-peasant-soup recipe

Date:    Sun, 26 Sep 93 12:21:47 MDT
 From:    Mike D. Kail (mdk@lochness.uhc.com)
 1/4 cup White Wine
 1 cup finely chopped onions
 1 cup finely diced celery
 1 cup finely diced carrots
 1 1/2 cups diced & peeled potatoes
 1 1/2 cups diced & peeled parsnips
 8 cups veggie stock or water (or combination thereof)
 1/2 teaspoon thyme
 2 teaspoons crushed garlic ( I use more ;-)
 1 tablespoon low-sodium soy sauce
 2 cups chopped kale
 In a large soup pot, pour in the white wine and saute' the onions,
 celery, and carrots over medium heat, stir occasionally, until the
 veggies are tender (~25 minutes).  Add the potatoes, parsnips, stock,
 thyme, garlic, and soy sauce, stir, bring to a simmer, and cook,
 covered, over low heat until the potatoes are not quite tender (~15
 minutes).  Add greens and cook 10-15 minutes longer.  Makes 8 1/2
 kwvegan vegan