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Vegetable Soup from Lidia

Ingredients

  • half an onion
  • 4 cloves garlic
  • 1/4 cup fresh basil leaves
  • 1/8 cup fresh parsley leaves
  • 1/4 cup olive oil
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup chopped fresh tomatoes
  • 1 Russet potato, peeled and diced about 1 cup
  • 3-4 cups broth or water
  • 1 Tbs salt or less depending on how salty your broth is
  • 1 small piece of the rind of Parmesan cheese
  • 1 cup fresh spinach leaves
  • 1 cup peas
  • 1 cup chopped cabbage
  • olive oil for garnishing
  • Parmesan cheese for garnishing

Instructions

  • Dice the onion, garlic, basil and parsley.
  • Heat the olive oil in a large soup pot and cook the onion, garlic, basil and parsley about 5 minutes, stirring periodically.
  • Add the celery, carrots, tomatoes and potato and cook until the potato starts to get a bit crusty, stirring periodically.
  • Add the broth or water, salt and Parmesan rind. Cover the pot partially and cook at a low simmer about an hour.
  • Add spinach, peas and cabbage and simmer another half an hour or so.
  • Ladle into bowls and add a drizzle of olive oil and some grated Parmesan.