Mama Teresa's Vegetable Soup

Mama Teresa's Vegetable Soup
Photo by John Kernick

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons fresh flat-leaf parsley
  • 3 ½ cups water
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • 1 teaspoon dried oregano
  • ¼ teaspoon coarsely ground black pepper
  • 1 large yellow-fleshed potato such as Yukon Gold (1/2 lb)
  • + 7 more ingredients
    • 2 medium zucchini (3/4 lb total)
    • 1 ½ tablespoons fresh basil
    • 1 small onion
    • 1 ¼ teaspoons coarse gray sea salt
    • 1 celery rib
    • 1 large egg
    • 6 ounces plum tomatoes

Cut a shallow X in bottom of each tomato with a sharp paring knife and blanch tomatoes in a 2- to 3-quart saucepan of boiling water 20 seconds. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then seed and cho...

View full recipe at Epicurious

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