Summer Vegetable Soup
Chef: Megan Richmond
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Ingredients:
- 6 ripe plum tomatoes
- 1 onion, finely chopped
- 1 Tbsp sun dried tomatoes, finely chopped
- 2 green zucchini, chopped
- 1 yellow zucchini, chopped
- 3 small-medium potatoes, diced
- 2 cloves garlic, finely chopped
- 4 Tbsp fresh basil, chopped
- 6 cups chicken stock
- 2/3 cup grated parmesan cheese
Directions:
Cut an X in the peel of the bottom of each tomato. Plunge in boiling water for 1-2 min, until peel begins to come away from tomato. Place in cold water, then peel and finely chop.
Saute onion and garlic in olive oil gently for 5 minutes. Stir in sun dried tomato, chopped tomatoes, zucchini, and potatoes.
Cook stirring often for 10 min.
Add chicken stock, bring to boil. Lower heat and simmer for 15 minutes.
Remove from heat and stir in basil and half of the cheese.
Serve hot garnishing with remaining cheese.
Cut an X in the peel of the bottom of each tomato. Plunge in boiling water for 1-2 min, until peel begins to come away from tomato. Place in cold water, then peel and finely chop.
Saute onion and garlic in olive oil gently for 5 minutes. Stir in sun dried tomato, chopped tomatoes, zucchini, and potatoes.
Cook stirring often for 10 min.
Add chicken stock, bring to boil. Lower heat and simmer for 15 minutes.
Remove from heat and stir in basil and half of the cheese.
Serve hot garnishing with remaining cheese.
Serves 4-6
Preparation Time: 15 min
Cook Time: 30 min
Cook Time: 30 min
Category:
Soups & Salads
Ethnicity:
Italian