Ingredients
| 3 |
tablespoons olive oil |
| 3 |
large carrots, peeled, chopped |
| 1/2 |
head green cabbage, thinly sliced |
| 1 |
onion, chopped |
| 2 |
celery stalks, chopped |
| 2 |
tablespoons chopped fresh rosemary or 1 tablespoon dried |
| 6 |
cups canned chicken broth |
| 28 |
ounce Italian plum tomatoes, chopped, juices reserved |
| 1/3 |
cup grated Parmesan cheese |
Directions
- Heat olive oil in heavy large pot over medium heat. Add carrots, cabbage, onion, celery and rosemary and sauté until tender and beginning to brown, about 10 minutes. Add broth and tomatoes with their juices and simmer 45 minutes. Season soup to taste with salt and pepper. Stir in 1/3 cup Parmesan. Ladle soup into bowls. Serve, passing additional cheese separately.
- Serves 8.
- Bon Appétit
- April 1994
- Enid Lelchook: Torrance, California
Categories
Soup
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