Signora Bertolani's Vegetable Masquerade Soup ( variation )

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* Exported from MasterCook *

 

Signora Bertolani's Vegetable Masquerade Soup ( variation )

 

Recipe By :Zuppa

Serving Size : 0 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra virgin olive oil

1 large Parmesan cheese rind or hunk of paramsean

cheese

1 clove garlic -- chopped

1 bay leaf

1 medium onion -- diced

2 small red potatoes -- peeled and diced

2 small zucchini -- diced

2 small carrots -- diced

8 plum tomatoes -- peeled, seeded and diced

1 stalk celery -- diced

2 small red bell peppers -- cored, seeded and diced

1 teaspoon fresh chopped thyme

1 teaspoon fresh chopped marjoram

1 tablespoon chopped fresh sage

1/2 teaspoon lemon zest

8 cups chicken broth

salt and pepper -- to taste

8 fresh basil leaves -- chopped

2 tablespoons fresh chopped parsley

 

Heat the oil in a soup pot over medium heat. Saute the garlic, bay

leaf and onion for 5 minutes or until the onion is lightly browned.

 

Add the potatoes, zucchini, carrots, celery, red peppers, thyme,

marjoram, sage, cheese rind and lemon zest. Saute for another 5 -10

minutes, stirring to mix well.

 

 

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Per serving: 1006 Calories (kcal); 41g Total Fat; (35% calories from

fat); 56g Protein; 111g Carbohydrate; 0mg Cholesterol; 6265mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 13 1/2 Vegetable; 0

Fruit; 5 1/2 Fat; 0 Other Carbohydrates

 

NOTES : A quick vege soup for a cold day

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0