Italian Recipes
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| Ingredients |
| 1 |
Leeks ,chopped |
2 |
| 2 |
Green beans, cut into 1'' pieces |
10 |
| 3 |
Garlic, crushed |
2 cloves |
| 4 |
Carrots, peeled and thinly sliced |
2 |
| 5 |
Zucchini, diced |
1 |
| 6 |
Celery , diced |
2 |
| 7 |
Chicken broth |
2 cans |
| 8 |
Plum tomatoes |
1 can |
| 9 |
Basil leaves , chopped [ or 1 tablespoon dried] |
1/4 cup |
| 10 |
Fresh marjoram [or 1 teaspoon dried ] |
2 tablespoons |
| 11 |
Black pepper powder |
1/2 teaspoon |
| 12 |
Crushed red pepper flakes |
1/4 teaspoon |
| 13 |
Italian bread, stale and cut into cubes |
1 loaf |
| 14 |
Parmesan cheese, freshly grated |
1/2 cup |
| 15 |
Olive oil |
3 tablespoons |
| Method |
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Heat oil in a large heavy pan, add the leeks and garlic and cook for 5
minutes [not browned]. Now add all the vegetables and cook until the
vegetables are crisp tender [about 10 minutes]. Now add broth, tomatoes
and their juices, basil, marjoram, black pepper powder and crushed red
pepper, bring to a boil and simmer [i.e. cooking over low heat] for 20
minutes, until the vegetables are almost tender. Now add the bread and
simmer for further 10 minutes, until the bread is very soft and the soup
is thickened. Ladle the soup in a serving bowl, sprinkle with parmesan
cheese and serve.
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| Servings -5 |
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| Introduction
of the dish |
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It is a classic soup. It is healthy because of all the vegetables
and so easy to make.
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