Minestra di Verdure Inverno -- Winter Vegetable Soup



4 to 5 servings



1 md. onion, chopped
1 bay leaf (whole if Turkish, 1/2 if Californian)
2 tabkespoons, Extra Virgin Olive Oil
1 carrot, large, thinly sliced
1 celery rib, large, thinly sliced
1 tablespoon, tomato paste
1/2 lb. sweet potatoes, peeled, cubed in 1/2" cubes
1/2 lb. Yukon Gold Boiling potatoes, cubed in 1/2" cubes
2 cups, vegetable broth, reduced salt
1-1/2 cupsm water
1/2 cup peas, frozen
2 tablespoons, dill, chopped, fresh


Cook onion with bay leaf and 1/2 tsp of salt in oil in large Dutch Oven or soup kettle over medium high heat. Stir frequently until onion is soft. About 5-6 minutes

Add carrits abd cekert slices. Cook, stirring often until soft, about 5 minutes more.

Stir in tomato past and cook for an additional minute. Then add sweet potatoes, Yukon Gold Potatoes, broth, water and 1/4 tsp of pepper. Simmer covered for about 20 minutes. or until all the vegetables are tender. Stir frequently during this time.

Discard bay leaf. Puree 1 cup of the soup in a blender. Return pureed liquid to the pot. Returned the pot contents to simmer andf add peas and dill. Cook until the peas are heated through. About 5 minutes. Sesib ti taste wut salt and pepper.

Author's Comments

This was (is) a great treat on a cold winters evening. Served with a good crusty bread we bought at Licastri's Bakery, who made the best Sicilian bread in the area! Crusty and full of flavor . . . and with sesame seeds on top. On a Saturday afternoon, upon waling home from our trek to the Lyceum Theatre on Sand Lane (another long ststory) we would stop at Licastri's and pick up 4 loaves of bread for the weekend. That bread, as a side note, would cost us 50 cents for all 4 loaves. Yep, about 12 cents a loaf.

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